Get my books (including The Food Lab and my new book, The Wok) here: https://www.kenjilopezalt.com

If you like my stuff, follow me over on Patreon, where you will find every new recipe video published ad-free along with fully written step-by-step instructions:   / kenjilopezalt  

Here's my poached egg article on Serious Eats: https://www.seriouseats.com/foolproof...

This technique is one that I shared in my first book, The Food Lab. The idea is that by straining eggs in a fine mesh strainer before poaching them, you eliminate the problems caused by those excess loose whites - the whispy cloudlike things that muck up the water and make the poached eggs look kinda like wet tissue instead of a nice clean, tight torpedo shape.

The method is not 100% foolproof (there will always be a random egg here and there that has whites that are already broken when you take it out of the shell), but it's as close as I know.

What's especially nice is that you can crack lots of eggs into the strainer at once. I've done this with three dozen eggs at a time at a demo once!