Which of the following describes the texture of a well-cooked poached egg?

A well-cooked poached egg is characterized by a runny yolk and a firm white. This texture allows for a delightful contrast when cutting into the egg, as the yolk should flow out, providing moisture and richness, while the white should hold its shape and provide a tender, slightly firm texture. Achieving this perfect balance is key to a successful poached egg, as it maintains the traditional style of poaching without overcooking.

Other options, while related to egg cooking, do not accurately capture the ideal poached egg texture. For instance, a firm and dry description might apply to an overcooked egg, while fully cooked and hard suggests a boiled egg rather than a poached one. Similarly, soft-boiled refers to a different cooking method altogether, as the egg is typically boiled in its shell rather than cooked directly in water without the shell. Therefore, the description of a runny yolk with a firm white is the hallmark of a well-executed poached egg.