of water, and your eggs still separate and get cloudy? The fact of the matter is that even if you are taking your egg straight from the chicken and into the pan, you’re going to get some spreadage With a supermarket egg that may have been laid up to 60 days earlier, that’s an even bigger risk How you get rid of the egg white that’s already separated? The solution is an ingenious method that I first saw demonstrated by Heston Blumenthal of The Fat Duck, a restaurant in England If you crack an egg and transfer it to a fine-mesh strainer, all of the loose bits of white will drain through while the tight white and yolk entrapped by their membrane will stay completely intact You can then simply lower the strainer into the water (the hot water immediately surrounds the egg and starts the cooking process), and gently slide the egg out into the pan The result is a perfectly shaped poached egg every time, with no “floaters.” Transfer eggs to individual small bowls Gently pour into a fine mesh strainer