Bring a pot of water to a boil.
Using a pin, such as a safety pin or thumb tack, make a hole in the eggshell. This allows any air in the egg to be released, which may otherwise cause it to crack.
Place the whole egg (still in the shell) in the boiling water for 10 seconds exactly, and then remove the egg from the water. This is key to the Julia Child method because boiling the egg helps it to retain its shape once it’s cracked open.
Bring the water to a simmer, and crack the egg into the simmering water. You can poach the egg as you normally would here. I like to poach it for about 3 minutes.
Calories: 210kcal | Carbohydrates: 17g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 198mg | Potassium: 341mg | Fiber: 4g | Vitamin A: 310IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 1.3mg