I like my eggs with runny yolks, so my favorite Brunch Chef makes me soft poached eggs on Sundays. I’m not sure where the Brunch Chef got the idea to steam-cook eggs, but the steaming process is easier, faster, and more foolproof than poaching eggs directly in water. If you like poached eggs, you’ll love this method.
Steamed “poached” eggs
You’ll need a metal or bamboo vegetable steamer and ramekins that fit your steamer.
- extra-virgin olive oil or butter
Put about an inch of water in a pot and bring to a boil. Oil one ramekin for each egg you are cooking. Crack one egg into each ramekin. Place the ramekins in the vegetable steamer and cook, covered, 4 to 5 minutes for soft.