I have developed a bit of a taste for poached eggs. I like that they aren't as greasy as fried ones. I have been giving it a burl, but my results have not been very pretty. Tried again this morning, and it wasn't too bad, but still a bit weird.
I found some hints at this site, which I might try. My biggest problem is trying to avoid what they call 'skeins of protein tangling up in the water'. Eww. I don't know what a skein is, but I'm pretty certain I don't want to eat one.
That's been my biggest downfall-- the whites all separating and going all gross. The yolks have been pretty spot on though. I've been adding a bit of vinegar, which helps, but I think balsamic was a bad choice. The egg white becomes egg beige.
Any experts with some tips?