> I've been to a few restaurantes recently where I've ordered eggs
> benedict and gotten the most perfect poached eggs I've ever seen. I'm
> not sure how they do it, but the eggs come out and are almost perfect
> spheres. Does anybody have an idea of how to make this happen? Every
> poached egg that I've ever cooked (via the basic pan with salt +
> vinegar and cracking the eggs directly into the water) has turned out
> to be quite flat (albeit delicious). Anybody have any insight into
> how to make one more spherical?
>
> Thanks!
>
> -Ben
>

We use the Alton Brown method... always perfect!

Poached Egg Tips Recipe courtesy Alton Brown

Show: Good Eats

Episode: Mission: Poachable







Always use fresh eggs. If you can't see the difference between the "thick"
white and the "thin" white, the yolks will probably break in the pan. Always
deliver the eggs to the pan with a custard cup or large spoon. Avoid
cracking directly into the pan. When using a non-stick skillet cook in no
more than an inch of water. If you don't have a non-stick pan, poach in a
deep saucepan containing at least 3 inches of water. Always acidulate the
poaching liquid with either vinegar or lemon juice (1 tsp per each cup of
water). Bring liquid to a boil, add eggs, then remove from heat and cover.
How long you ask? It depends on how many eggs. I like my yolks barely runny
so I'll cook 4 eggs for 7 to 8 minutes depending on there size. Since more
eggs will absorb more heat from the water, they will take longer to cook, so
for large batches always include an extra "test" egg. Always remove eggs
with a slotted spoon. Poached eggs can be refrigerated in ice water for up
to 8 hours, then reheated in hot water. Do not re-boil.