We tried stirring the water to create a vortex, straining the eggs first, and using a few gadgets that weren’t worth our precious kitchen drawer space. But amid all the tricks and gimmicks, it was our Better Homes & Gardens New Cook Book technique that delivered firm, neat whites and runny yolks every time.
1 BOIL WATER
In a 10-inch skillet bring 4 cups water and 1 Tbsp. vinegar to boiling. A splash of vinegar helps the protein in the whites coagulate quickly for a uniform
2 ADD THE EGG
Break the egg into a cup. Hold cup lip close to the water and slip the whole egg in at once. (This keeps the egg white from spreading— no unruly tendrils, please and thank you.) 3 SIMMER AWAY
Simmer, uncovered, 3 to 5 minutes or until whites are set and yolks begin to thicken but are not hard. Using a slotted spoon, remove them from the skillet, letting the water drain from the eggs.