The Secret to Perfectly Poached Eggs | Serious Eats

They say “The Kitchn seems to have found the truth to perfectly runny yolks and firm whites. The method comes from Delia Smith’s Complete How to Cook. The UK food personality recommends pouring hot water from a kettle into a large, shallow pan and heating it until little bubbles start to form. Then break the eggs one by one into the water and let them barely simmer for exactly one minute. Remove the pan from the heat and allow the eggs to sit in the hot water for another ten minutes.”

I say I tried out “the vortex method” made famous by Gordon Ramsey. It works pretty well! Either way, I’m a big fan of poached eggs.