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
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.
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Well played. You deserve a cookie.
There's no intricate lattice-work necessary
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