To ask if anyone has ever heard of this way of poaching eggs?

[FetchezLaVache]

My dad taught me years ago how to poach eggs, as follows:

Bring a pan of water to the boil. Crack your eggs into it. Return it to the boil; immediately lift the pan off the heat to stop it boiling. Repeat twice more in the same fashion, so that the eggs have been brought to the boil (a good rolling boil) a total of three times. Perfect poached eggs every time and very quick.

However, I've never come across anyone else who's familiar with this technique, never seen it on the telly or read about it in a cook book. People just look faintly sceptical when I tell them about it. Has anyone ever heard about the above method, or, bugger me, has my old dad jolly well gone and invented a completely innovative way of poaching eggs?

A friend of mine bought cheap swimming goggles for when she chops onions. Daft but effective! :o

I used to poach eggs in simmering water, but now I have my silicone poaching pods and I like them.

They float in the pan of simmering water, you put a well fitting lid on the pan and then four or five minutes later they are perfectly done, and retain a good shape.

Do you still get a runny yolk if you poach them like that.

I have the poach pods too. Definitely runny yolk (pointless otherwise!). I find 4 mins plenty for large eggs.

I find poaching in water works whatever you do if they're really fresh eggs. And very little works if they're not.

I tried the cling film method and it was pants. The egg stuck to the cling film and had to be scraped off, the white didn't cook through and they took ages.

I do like the silicone pods, I've got some of those. I think I need some more because I like a warm dinner when I'm at work in the winter and poached egg on toast is brilliant, not too heavy but keeps me going!