Surrounded by the twin mystiques of brunch and Hollandaise, Elaine Corn offers a better, simpler cooking method (boil water in a shallow skillet, add vinegar and salt, slide the eggs in and turn the heat off, let cook in covered skillet for three minutes). I can tear that page out of my Betty Crocker cookbook now.
2 responses
Actually, Julia Child and others have talked about this method for years, and it does indeed work very well. I think they have typically continued to simmer the water rather than cover and let rest, which probably causes a bit more jiggling around and requires some spoon action to keep the eggs together.
I think the lack of simmering is the key, as overcooking is the biggest problem in my experience.