a new oeuf

julia child's poached eggs, which i ate the night before the marathon.
julia says the eggs have to be very fresh, so that the yolk stands high and the white clings to it in a cohesive mass, which i think this webpage shows completely. unfortunately, my whites were not very cohesive, so there were trails of whites everywhere.
not very beautiful, not perfect, but still edible. the yolk appeared to have been overcooked a little; only a bare bit in the centre was still liquid.