I just bought some farm fresh egg and set out to poach one for my lunch. I cracked one open, and let's say it was uncooperative. I opened another to poach using my regular method in simmering water. The albumen almost immediately separated from the yolk and formed a raft. The yolk seized up into a tight, not runny little sphere. What's going on here.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)