My first attempt at poaching eggs didn’t go very well: The whites were ragged (feathery, if we’re being kind) and only partially-attached to the yolks; worse yet, since the yolks were barely insulated by the whites, they cooked up patchily, nearly-hard-boiled in spots. A decade or so later, I’ve tested out pretty much every method out there, and discovered some indispensable tricks along the way. Here I’m breaking down two separate techniques, how to poach eggs in a saucepan and via sous vide cookery, both of which have their merits.
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