Now, this may seem like a very simple thing, and indeed it is, but I had wondered for years how to get that nice, runny yolk so that I could place the egg on top of a salad, break it open and let that gorgeous, rich yolk run all over. Perhaps you have too.
I poach eggs all the time for breakfast, but this is something all together different. Gently simmered in the shell, for just long enough to form a solid white, the yolk starts to come together, but is left very much liquid. The result is something magical that adds a richness to salads, is perfect over toast or on its own with just a sprinkling of salt.
Bring a small pot of water to a bare simmer. Lower the eggs into the pot gently with a slotted spoon. You can cook as many eggs as will fit in the pot in one layer. As soon as you see the first bubble come up as the water returns to a simmer, start timing. Five minutes was perfect for my rather large eggs, but if you have smaller eggs, or if you're cooking a lot at once, start taking them out a bit sooner. Immediately plunge the eggs into cold water and let the water run over them until the eggs are cool, to ensure they have stopped cooking. Peel the eggs, very gingerly, and serve as desired.