James wrote:
> It's much harder than hard boiled eggs. Boiled a dozen eggs, 2 at a
> time. 2 were too undercooked. The rest were from a little to way
> overcooked.
>
> If I want runny eggs I'm just going to fry them.


Poached eggs are a lot easier because you can see both yolk
and white as they cook. I cook mine in a small stainless
mise-en-place bowl (sprayed with Pam) in a saucepan with
about an inch of water in it. When the white is firm
enough, I slide the whole egg out of the bowl into the water
and watch carefully for the white to finish. Usually the
yolk is still liquid when I remove the egg from the water.

I've never had any luck with dropping the raw egg into a
vortex in the water. The white always spreads all over the
place.

gloria p