Step 1: Fill a ramekin with a half-cup of salted, room-temperature water. It must be enough to submerge the egg. You'll want enough water to submerge the egg but not spill over the top of the ramekin.

All kinds of eggs have their pitfalls when it comes to cooking them, with fried eggs prone to sticking to pans and scrambled eggs becoming dry in an instant. Perfectly oozy poached eggs are another ...