Yup. That day's eggs are best, but they're good through a week or so. After that, not so much: as a rule of thumb, if you think they're old enough to peel easily if you hard-boiled them, they're too old to poach.
I played with any number of tricks people recommend for good poached eggs - a spoonful of vinegar in the water, or swirling it into a little whirlpool before you drop the egg into the vortex, or simmering for one minute then turning the heat off and leaving the egg in the water for ten - but now I don't bother with any of that. So long as I know the egg is fresh, three minutes in a bare simmer and it's right every time. If I don't know it's fresh, I don't poach it.
(Talking of which, it's off to the farmers' market for me...)
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Date: 2014-09-13 05:24 pm (UTC)I played with any number of tricks people recommend for good poached eggs - a spoonful of vinegar in the water, or swirling it into a little whirlpool before you drop the egg into the vortex, or simmering for one minute then turning the heat off and leaving the egg in the water for ten - but now I don't bother with any of that. So long as I know the egg is fresh, three minutes in a bare simmer and it's right every time. If I don't know it's fresh, I don't poach it.
(Talking of which, it's off to the farmers' market for me...)