'Poaching' eggs in the shell removes all the problems of poaching in water and makes delicious 62 degree style eggs. This is not a recipe so much as a method. It works with 4 eggs only, not 3, not 5. And yes, you do have to measure the water.
4 large refrigerated eggs. At least 50g each, or 600g for the dozen.
1 litre water
200 mls water from the cold tap
Measure out 1 litre of water, place in a covered saucepan, and bring it to the boil. Remove from the heat
Gently add 4 large eggs.
Add 200 mls cold tap water and replace lid.
Set the timer for 20 minutes.
After 20 minutes, remove eggs and crack into serving plate.
1. The time and/or amount of boiling water can be adjusted for winter or summer, and according to how well done you like your eggs.
2. The loose white remains a little watery and I sometimes like to strain it out with a slotted spoon.
3. Left over eggs can be refrigerated and reheated by pouring over boiling water and leaving for a few moments.