Photo: Niamheen, Flickr.
- Use fresh eggs, to avoid the whites thinning out, making the eggs a less sculpted mass. The whites of fresh eggs form a neater, protective shape -- and will protect the delicate yolk.
- Using a frying pan, make sure you use enough water to allow the eggs float above the bottom but also be fully immersed, with extra water on top.
- Crack the eggs into individual little bowls or ramekins, then carefully slide the eggs into the water to maintain their shape.
- Create a vortex: Swirling the water before gently sliding in the eggs prevents them from sticking to the bottom.
- Water temperature is also key: If the water is too hot, the whites will be too firm and the yolk overcooked; if it's not warm enough, the egg will separate. Bring the water to a boil, then lower to a hot simmer before adding the eggs.
- Once the egg is immersed, you may quickly nudge the white closer to the yolk with a spoon if the egg seems to be separating; otherwise try not to disturb the egg. Turn off the heat and put a lid over the frying pan.
- Cook 3 to 5 minutes, until the desired firmness is achieved.
- Remove with a slotted spoon, allow the excess water to drip off into the pan, and serve immediately.
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