4. Don’t plop it right on the plate
Timing is everything with poached eggs, so pay close attention to the timer before you even think about taking them out of the water. A runny yolk needs four minutes in the pot—just 30 seconds more and the yolk will be a bit thicker. Keep it in for five minutes if you prefer a gelled, custardy yolk, says Joulwan. Once it’s ready, use a slotted spoon to remove the water. Before plating it, set the cooked egg on a paper towel. “Gently pat to get the excess water off it so when you put it on the toast or English muffin, it’s not all waterlogged,” says Joulwan.