The poached egg has a reputation as one of the most difficult eggs to master. Achieving a spherical egg with a set white and runny yolk is much harder than it first appears.
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How to Poach Eggs for Beginners | Food Network
Unencumbered by the need to remove the shell before eating like a hard-boiled egg unadulterated by the presence of oil or butter like the perfect fried egg poached eggs are thrown naked into hot water and are subject to a number of hard-to-control variables. Yolks can separate and whites can take on a rubbery texture or worse spread out in a cloud of filaments. And that’s just the beginning. Finding parts of the white that haven’t yet set is not uncommon and even when the egg is cooked it often takes on a shapeless unappealing mass. The good news is that all of these pitfalls can be easily avoided with a little patience timing and good old-fashioned know-how. These tricks should help.
Eggs have a relatively long shelf life. They can be stored in the refrigerator for four to five weeks after the date they are packed. But when it comes to poaching the need for high-quality recently laid eggs goes far beyond what a simple float test might reveal.
This is because as eggs age the proteins in the egg whites break down and become more watery and less gelatinous. This process works wonders for those who want to whip egg whites to stiff peaks but it's a disaster for your poaching experience.
