Poached eggs seem to be difficult to make. There are molds, poaching rings, and all manner of kitchen paraphernalia to do something very basic and simple. The only purchase you really need to make is a carton of very fresh eggs. The white of an old egg is flat and watery, leaving the yolk high and dry and easily broken. The whites also spread all over the pan, explaining all those molds. When you break a fresh egg into a pan, the white is viscous and domed high around the yolk. These fresh whites make poaching easier. They hold their shape and cushion the yolk, making it less easy to break.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.