answer:It’s a texture and shape thing. The cracked egg is placed in boiling water for about 3 minutes, and the white cooks around the yolk, while the yolk should remain soft – so it’s like a soft-boiled egg with the shell already removed. It is very tricky to prepare, and the key is to have VERY fresh eggs. A dollop of vinegar is typically added to the water, as it is said to help the whites form around the yolk – it barely changes the flavor, if at all. They are traditionally used in Eggs Benedict (one of my favorite breakfasts), and we have seen them used as ingredients in asian-inspired dishes. One of the trickiest recipes I’ve seen with poached eggs is the Scotch Egg, where a poached egg is surrounded by a layer of sausage meat, then breaded and fried. Delicious!