Here are a few tips for poaching eggs that will give you perfectly cooked eggs just the way you like them, without having to try to peel a soft-boiled egg. Many restaurants put vinegar in the water which holds the egg white together - but I find you can really taste the sour vinegar in the eggs and it's not really necessary.
So here's the way to do it.
Bring a small pot of water to the boil (for 2 eggs). Use a larger pot for 4 eggs.
Then turn it down to a simmer.
Break one egg at a time into a small bowl. This way, you won't have any shells in your eggs. With a spoon, stir the water in the pot in a circular counter-clockwise direction, creating a little whirlpool, and gently slide the egg into the pot. This keeps the egg white together and stops the egg from spreading. Then gently do the next egg.
Keep the water simmering on low.
Set the timer for 3-4 minutes for a soft egg, 4-5 for a medium egg, and 6 - 7 for a well-done egg.
Lift the eggs out of then water using a slotted spoon or strainer. Rest them on a paper towel, to soak up the excess water. This ensures no watery eggs are sliding around your plate. Then serve them with your favorite accompaniments. Add salt & pepper to taste.
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