which have the largest proportion of thick
white and will spread the least, and water
close to but not at the boil, which will
coagulate the outer white as quickly as
possible without turbulence that would tease
the thin albumen all over the pan. Other
conventional cookbook tips are not very
effective. Adding salt and vinegar to the
cooking water, for example, does speed
coagulation, but it also produces shreds and an
irregular film over the egg surface. An
unconventional but effective way to improve
the appearance of poached eggs is simply to
remove the runny white from the egg before
poaching. Crack the egg into a dish, then slide
it into a large perforated spoon and let the thin
white drain away for a few seconds before
sliding the egg into the pan.
Timing Poached Eggs by Levitation There’s a
professional method for poaching eggs that
also makes great amateur entertainment. This