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The eggs are poached to that magical sweet spot where the whites are set but the yolks remain gloriously runny, creating that perfect moment when you pierce the egg and watch the golden goodness ...
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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.