- Put a sieve over a mixing bowl. Crack an egg into the sieve. Shake it a little. The looser egg whites, those that would normally cook into that messy film, will drop through the sieve and into the mixing bowl. You’re left with the yolk and the more tightly connected whites.
- Lower the sieve into a pot of simmering water (make sure your water is not too hot — a very gentle simmer, barely bubbling). Carefully shake the sieve to release the egg into the pot (note that this technique may take you several tries to master. But once you have it down, you’ll be an expert egg poacher for life). Simmer for 3-4 minutes.
- Remove eggs using a slotted spatula or spoon.
- Serve immediately or transfer to a bowl of ice water to stop the cooking process.
Tip: Once cooled you can store them, still in the water, in the fridge for up to 24 hours. Place them in a big bowl of hot tap water for 5 minutes to warm them up.