So my perfectly cooked egg with that magical just set creamy egg yolk with maybe just a touch of looseness recipe first. This works with regular large eggs (no crazy extra large or teeny tinys.) Poke a tiny hole with the tip of a sharp knife on the fatter rounder side of the egg. Bring a pot of water to the boil and with the help of a spoon lower your eggs with the tiny poked holes into the water slowly so they don't crack. (If they crack, you're screwed.) Cook for exactly 9 minutes! When 9 minutes is up rinse with cold water and enjoy. I eat them with Swedish smoked caviar for breakfast. Yum!
What's that craziness up in the first picture then? Poached eggs with flavorings! Such a genius idea I've learned from watching far too many cooking shows. Using plastic wrap you can make little packages with a raw egg, a pinch of salt/pepper, and any other flavorings you might like. (We added a drop or two of white truffle oil and some chopped parsley.) Just tie your little darling egg packages with string and hold them away from the bottom of a pot of boiling water (the plastic may melt if it gets too hot.) We used a chopstick to hold our packages up but you could just hold them for hand too. Neat huh? We poached ours for about 5 minutes. I'm actually not so opposed to some looseness if they are to be eaten with a salad, as we did above. Sitting on top of a salad they more resemble balls of fresh mozzarella than eggs, which is rather cute.
A little tip would be to cool the poached eggs for a while so they maintain their shape better when you peel off the plastic. I was a bit to eager and ripped mine to pieces.