Poach-o-rama 
- Why vinegar? It helps set the egg white faster, and keeps it together. We expand on this in the final version.
- 180-190F – gentle simmer we do not want an rolling boil. Some folks suggest 160-170F, this also works, and the time to poach will be a lot closer to 6 minutes. 180F is small bubbles, and is my personal minimum temp. 3-4 minutes at 180-190 is soft set white with runny yolk.
- Egg in 2 cups of water 2 tbsp vinegar.
swirl, slowly lower the egg into the middle, very gentle simmer, 4-6 minutes, remove with slotted spoon, dry on paper towel to make it pretty. - As above, no swirl???
- As above, but strain the watery whites in a fine mesh strainer.
- Why don’t we simply poach the egg in the fine-mesh strainer? Excellent question – let’s try it ! (I get a gold star for not making the super obvious pun).
- Sheer insanity – crack the eggs in a 1:1 ratio of water to vinegar. Let it sit for 10 minutes. This should create a little balloon of egg that we poach for 4-6 minutes, perfect every time?