Which type of egg is used in a classic Eggs Benedict dish that is poached?

In a classic Eggs Benedict dish, the eggs are poached, which means they are gently cooked in simmering water. This technique allows the egg white to set while the yolk remains runny, creating a rich and creamy texture. The goal is to achieve a perfectly poached egg where the exterior is firm, but the interior yolk flows when cut or bitten into, which is a hallmark of Eggs Benedict.

Soft-boiled eggs, while somewhat similar, are not the correct profile for this dish. A soft-boiled egg is cooked in its shell and has a different cooking time, resulting in a more solid yolk than what is typically found in poached eggs. Hard-boiled eggs are fully cooked and firm all the way through, which does not work for this dish's desired texture. Scrambled eggs are cooked differently and have a completely different consistency and presentation than what is required for an Eggs Benedict. Finally, while the term "runny egg" might appeal to the idea of an egg with a liquid yolk, it does not specify the cooking method used, which is critical in this context.

Thus, using soft-boiled eggs in the choice is a misunderstanding of poaching, which is specifically the technique that defines the successful