The easiest 'poached' eggs you'll ever make


'Poaching' eggs in the shell removes all the problems of poaching in water and makes delicious 62 degree style eggs. This is not a recipe so much as a method. It works with 4 eggs only, not 3, not 5. And yes, you do have to measure the water.

4 large refrigerated eggs. At least 50g each, or 600g for the dozen.
1 litre water
200 mls water from the cold tap

Method
Measure out 1 litre of water, place in a covered saucepan, and bring it to the boil. Remove from the heat
Gently add 4 large eggs.
Add 200 mls cold tap water and replace lid.
Set the timer for 17 minutes.
Remove eggs and crack into serving plate.

Notes:
1.      The time and/or amount of boiling water can be adjusted for winter or summer, and according to how well done you like your eggs.
2.      The loose white remains a little watery and I sometimes like to strain it out with a slotted spoon.

3.      Left over eggs can be refrigerated and reheated by pouring over boiling water and leaving for a few moments.