- 2-4 eggs
- water, for boiling
Cooking Procedures :
- Fill a medium bowl with iced water. Set aside.
- Fill a large wide saucepan with water and bring to a boil. Reduce heat and bring to a good simmer. Make sure there is at least 6 inches of water for the eggs to poach. There may be some eggs that fall apart, so it is best to do a few extra here. Take each egg and lay it in your hand on a towel. With a knife, cut off the thick end of the shell, making a large enough hole for the egg and yolk to come out of. Then, pour the eggs carefully into the simmering water (or break an egg at a time into a small heatproof bowl; gently tip the bowl into the water and letting the egg slip into the simmering water). Repeat with remaining eggs.
- It should take about 2 to 3 minutes to cook, until the whites becomes opaque and are set but the yolks are still runny. Carefully remove egg with a slotted spoon and plunge them into iced water to stop cooking.
- Trim edges with a small knife or scissors to create a uniform shape. Transfer to a serving dish.