Crack the egg into a teacup, then gently slip into the water.
Poach for about four minutes, longer for a firm center. Lift the eggs from the
water with a slotted spoon, trim off ragged edges, touch the egg to a paper
towel to absorb excess water.
Note: "This recipe originally appeared in a food column written by James Beard.
He had described the procedure for Eggs Benedict, then at the end, he said that
he preferred the touch of marmalade instead of hollandaise sauce."
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