Andrea Slonecker, author of Eggs on Top, showed Helen a poached egg recipe perfect for your Easter brunch.
Foolproof Poached Eggs
For each egg, cut out two 6-inch squares of microwave-safe plastic wrap (like Saran Wrap) and stack one on top of the other, laying them out flat on the countertop. Brush the top layer of plastic with a very light coating of fat, in a circle that’s just big enough for the egg. If you’d like, sprinkle with a tablespoon or so of fresh chopped herbs, or fan out whole tender herb sprigs (like dill or tarragon) here and there, and gently press them in to stick. Line a teacup or small bowl with the two squares of plastic wrap, herb-side up, and crack an egg into it. Gather the edges of the plastic wrap and twist it as close to the egg as possible, then tie it with kitchen twine.
Choose a pot that will comfortably fit all the eggs and fill it with about 3 inches of water. Bring to a boil then reduce the heat until the water is at a very gentle simmer. Lower in the eggs and cook for 4 to 5 minutes, until the white is set and the yolk is still runny. It can be difficult to judge the doneness of the whites right around the yolk, so if a little creamy white encircling the yolk is not to your liking, then keep them in for the full 5 minutes. Remove the eggs from the water and snip the twine to free the eggs. Voilà!