Over the weekend I poached a dozen eggs at my parents' house - now, I've poached a lot of eggs in recent memory but never have they turned out like they did here. I followed my usual method, but each one ended up overcooked on the bottom even though the whites were almost raw on top. (I had to cook them almost twice as long as usual just to feel confident that the whites were cooked enough). Same with the yolk - half was the consistency of hard boiled egg, the other half nice and runny. The shape was also different, a bit flatter instead of a nice ball.
The only factors that I can come up with that were different are: induction cooktop, hard water (softened with salts), and the eggs are from a different area (Midwest versus Pacific NW, but still free range). They were possibly a bit on the old side of ideal but I've poached old eggs before and have never had this issue.
Wondering if it was the induction that caused it? If so, suggestions for how to compensate?
The most flagrant hard-boiled egg errors—and how to avoid every one
What Went Wrong? The Hard-Boiled Eggs Edition
8 Recipes for Eating Well (and Feeling Strong!) During Ramadan
27 Genius Recipes for the Grill
DIY Hamburger and Hot Dog Buns
How to Make a Potato Salad That'll Upstage the Classic
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)