She says that all you need to do to get a nice poached egg is to prick the flat end of the egg with a needle, cook it in boiling water for about 20 seconds. That gives a head start to the coagulation process. After that, turn the heat down to a simmer and crack the egg into the water as normal. I chose to cook the egg in the simmering water for 4 minutes to keep the tests consistent.
Shape: The shape of this little poached egg was beautiful. I really can’t get over how perfect the little package was! Just stunning! Again, as in the vinegar method, it seems that to get a good poached egg you need to start the whites coagulating early and quickly. From the time I cracked the egg into the simmering water, the shape looked better than the test 1 egg.
Taste: This poached egg was cooked a little more than the test 1 egg. That meant that the yolk was a little less runny than test 1. It still had a soft runny yolk, but the whites were a little harder, which I’m sure helped the shape as well. So, this method was a definite winner in this category as well. In fact, I think I liked it a little more than the vinegar egg. Maybe the vinegar did add a flavor that I really couldn’t detect too much at the time, but ended up detracting from the egg a little. Maybe?
Yolk: Cooked a little more than the test 1 egg, but I didn’t mind that. I think if I had cooked the egg for 3 minutes it would have been softer.
Ease of Cooking: This would be the only downfall of this method. Carefully prick the egg with the needle so as not to break the egg. Not too big of a deal. But, once the egg has cooked its 20 seconds in the boiling water it’s hot. Be careful. Fish the egg out with a slotted spoon. I ran it under some cool tap water at this point so that I could easily handle it. Not a big deal, but for ease of cooking, the test 1 egg wins.
All of the Poached Egg Tests:
Poached Egg Testing 1 – Vinegar
Poached Egg Testing 2 – Julia Child’s method of pricking the shell and pre-cooking the egg