Poach multiple eggs by using small ramkins to hold them and poaching them together in a gently swirling pot of water.
Here's a breakdown of the method described:
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Prepare the Eggs: Place each egg into a small ramkin. This helps contain the egg and prevents it from spreading too much in the water.
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Heat the Water: Use a shallow pot with about 3 inches of water. Heat the water to a very low simmer, characterized by gentle bubbles. The key is to avoid a rolling boil, which can damage the eggs.
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Create a Swirl (Optional): Gently swirl the water to help the egg white wrap around the yolk as it cooks. This isn't strictly necessary when using ramkins, but it can help.
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Gently place the ramekins one by one with the egg inside, directly into the simmering water
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Cook the Eggs: Carefully slide the eggs from the ramekins into the simmering water. The cooking time will depend on your desired yolk consistency (usually around 3-5 minutes).
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Remove and Serve: Once the whites are set but the yolks are still runny, use a slotted spoon to carefully remove the poached eggs from the water. Place them on a paper towel to drain excess water before serving.
