Some chefs swear by whisking the water just before adding the egg to create a vortex that shapes and suspends it as it sets. If you prefer a softer yolk, cook for two minutes and up to four for a firmer texture. Lift your egg out of the water with the slotted spoon and submerge it into a bowl of cold water for a second to stop it from cooking more. Set it on paper towels to absorb the excess moisture and you’re done!
