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.
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.