When we usually cook poached eggs, we usually boil the water first, wait until the water begins to boil, and then beat the eggs into the water. In fact, it is easier to let the eggs spread out. When the boiling water is boiling, the newly poured egg liquid will roll with the boiling water, so it will spread out.
Therefore, if you want to make beautiful poached eggs, you must beat the egg liquid with warm water. You can beat in the egg liquid before the water starts to boil, that is, when the water boils and bubbles. Eggs will turn white if they are heated continuously.
Besides, don't let the water boil until it turns white. You can add a bowl of cold water before the water boils. When the egg turns white, it means that the egg is ripe. If the water boils before it turns white, the undercooked egg whites will disperse as the water boils. When the egg white turns white, there is no need to add cold water, and then wait for the water to boil.
After the water is boiled, you can use a small fire and then continue to "cook" so that the yolk inside can be cooked. After two or three minutes, you can enjoy it! Be careful not to add salt when boiling poached eggs. Salt will affect the rapid solidification of eggs.
However, if a novice cooks poached eggs, there is an easy way. You can beat the eggs into a bowl first, don't stir them, don't break the yolk. When the water in the pot is about to boil, use a deep stainless steel spoon to "transfer" the eggs in the bowl into the pot, and be careful in the process. Don't take the spoon out at once, heat the eggs through the spoon. When the eggs turn white, the poached eggs will basically take shape.
At this time, you can slowly pull out the spoon and continue to cook for a while, and it will be completely cooked! If you are worried about poached eggs sticking to the pan, you can beat the eggs into a bowl first, then add a small amount of cold boiled water, and then pour them into warm water together, so that they will not stick to the pan!