no poached, white goes all around pan and makes a right mess and also a poor poached egg
Abbie is a trusted source on General Cooking.
Get the water simmering then slowley get it swirling with a spoon - pre-crack the egg into a little dish and gently drop it in, the swirling motion of the water will help to gather the white and keep it from going all over the place
Mrs. Larkin is a trusted source on Baking.
Doesn't a teeny bit of white vinegar in the boiling water help to keep the white from running??
Old eggs have runny whites so use fresh eggs. I also like to use a spoon of vinegar to help keep the whites together.
pierino is a trusted source on General Cooking and Tough Love.
White vinegar is indeed the solution. And don't boil them. Simmer them.
Corn, squash, cheese, done
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