1 Butter, salt, and pepper, for seasoning at table
1 Toast points and fresh parsley, for garnish (optional, for invalid service)
Instructions
1. Fill a shallow, wide pan — a 10- to 12-inch (25 to 30 cm) skillet or sauté pan — two-thirds full of water. Add 1/2 tbsp (9 g) salt per 1 qt (960 ml) water. Bring to a full boil over medium-high heat, then reduce to a gentle simmer (small, steady bubbles; approximately 180-190°F / 82-88°C).
2. Butter 2 or 3 muffin rings (standard 3-inch / 7.5 cm diameter) and place them in the simmering water. The rings serve as forms that hold each egg in a compact, round shape during poaching (a technique sometimes called mold-poaching).
3. Break one egg at a time into a small cup or ramekin. Inspect for shell fragments. Carefully slide the egg from the cup into the center of one buttered muffin ring. Repeat for remaining eggs, one ring per egg. The water should fully cover the eggs; add hot water if needed.
4. Poach undisturbed for 3 to 5 minutes, until a thin, opaque film has formed over the yolk and the white is fully set and no longer translucent — the white should feel just firm when gently pressed with a spoon, and the yolk should remain soft beneath the film. For a fully set yolk, allow 5 to 6 minutes.
5. Using a buttered slotted skimmer (or slotted spoon), carefully lift each egg out of its ring. Drain briefly, then transfer each egg onto a circular piece of buttered toast cut to approximately the same diameter as the egg.
6. Serve immediately. Allow each person to season their own egg with butter, salt, and pepper at the table.
7. Optional invalid garnish: arrange four toast points around the egg on the plate and add a small sprig of fresh parsley.
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