Q: Why do my eggs always fall apart in the water?
A: This usually means your eggs aren’t fresh enough or the water isn’t at the right temperature. Use the freshest eggs possible and maintain a gentle simmer.
Q: Can I poach multiple eggs at once?
A: Yes, but don’t overcrowd the pan. Use a larger pot and create multiple small vortexes, adding eggs quickly but carefully.
Q: Do I really need vinegar?
A: While not absolutely necessary, vinegar helps the proteins in the egg white coagulate faster, resulting in a neater shape. You can use lemon juice as an alternative.
Q: How can I tell when the eggs are done?
A: Gently press the yolk with your finger or the back of a spoon. It should feel soft but not liquidy. With practice, you’ll be able to judge by appearance alone.
Q: Can I use this method for egg whites only?
A: Absolutely! The process is exactly the same, though egg whites alone can be more delicate. Handle them even more gently.
