Making poached eggs isn’t too difficult, but making them perfectly tight takes practice. J. Kenji Lopez-Alt offers this foolproof method, which he says works 100 per cent of the time: use a metal mesh strainer to get rid of excess white.
Even better, besides forming the egg shape, the strainer is the perfect tool for lowering the egg into your pot.
See the whole technique, which Kenji says he heard from chef Heston Blumenthal and Harold McGee, in the Serious Eats video above.
Video: How to Poach Eggs, the Foolproof Method (Really!) [Serious Eats]