Peter A wrote:
>
> In article >, says...
> > I use a slotted spoon to dish out poached eggs and they are
> > not watery. It does require waiting a few seconds -- maybe five --
> > for all the water to drain away. Perhaps if you are doing many
> > poached eggs at once, you would run out of time letting them
> > drain, but I do not have this problem.
> >
>
> I rest them on a clean towel for a few seconds.
I find that laying them in a saucer, holding the egg in place and tipping
or inverting works even better. The paper towel doesn't do anything for
little pockets of water on top.
>
> Cooking in the shell for a few minutes is a soft-boiled egg, not a
> poached egg. Perfectly good, but not the same thing.
Not to mention having to peel the shell off a hot egg.