Best to do them one at a time in a deep skillet. Bring salted water (with splash of vinegar) to a simmer. Crack egg into a teacup while waiting. Then take a whisk and stir the water rapidly creating a vortex. While the water is still “spinning”, slowly (but not too slowly…) pour the egg into the pan. The vortex helps give the egg shape so that the whites and yolks don’t go running all over your pan. Cook in gently simmering water for 5 minutes or so. Remove with a slotted spoon, allowing all the water to fall away. Then place on top of whatever you’re gonna eat it with. If you’re cooking multiple eggs – you can “hold” them in lukewarm/room temp water until ready to eat. They’ll actually stay perfectly cooked this way for a day or two (in the fridge). You can drain the cold water and add warm water to warm the eggs back up.

Sorry – you didn’t even really ask for the tutorial, but, chefs gonna be cheffing. Enjoy.

I like to sing, “despite advanced age I am still just a rat in a cage”

So he’s one of King Arthur’s Knights now?

Well, he was the “official spokes bear” for at risk kids with mullets.