What is a common method for testing if a poached egg is done?

The common method for determining if a poached egg is done involves checking that the egg white is set while the yolk remains runny. This desired doneness ensures that the egg has been cooked just long enough to firm up the outer layer of the egg white, providing a cohesive structure, while the yolk remains soft and runny, allowing it to flow when broken. This combination is ideal for dishes that feature poached eggs, such as Eggs Benedict or simply served over toast, where the rich, runny yolk adds flavor and texture.

Other aspects of cooking poached eggs involve visual cues, but the floatation of the egg or color may not be indicators of proper doneness. The floatation method is often used for freshness testing rather than doneness, and a golden color is not typical of a poached egg, which should ideally have a pale white appearance. The hardening of the yolk or completely firming up of the white would indicate overcooking, which is not the goal when poaching eggs. Thus, the correct answer emphasizes the importance of achieving the right balance in texture for a perfectly poached egg.