Recipe video above. Here are the two methods I use to poach eggs:1. Easy Method - a "drop and roll" technique to make multiple eggs at the same time. Slightly less "perfect" poached egg shape, but small compromise. Can make up to 6 eggs at a time;2. Classic Whirlpool Method - requires more practice but best if striving for the "perfect" poached egg shape, or sense of accomplishment! Not recommended for eggs 2 weeks old, or older (see diagram in post to determine age of eggs). Use Easy Method instead.Do not skip straining to remove watery whites which is what causes a mess with poached eggs. (Unless you've got just-laid eggs!)Fresh eggs make the best shaped, tidy poached eggs. See diagram in post to detemine how old your eggs are. Older eggs (1 week+) - stick with the Easy Method to be safe. (Note 1)
