Say goodbye to wispy whites.
There are plenty of poached egg tips and tricks floating around on the internet.
(Ten seconds was basically just enough time to take the chill off of my test egg.)
Eva Kolenko, Getty Images / Rick Friedman
Beck S, Bertholle L, Child J. Poached eggs.
In:Mastering the Art of French Cooking.
Alfred A Knopf; 1964.
