I’m an adventurous cook, but ultimately also lazy and cheap. Therefore, as much as I adore eating freshly poached eggs, I’ve never wanted to invest the time and eggs to practice the “tip egg into a vortex of swirling vinegar water” method of poaching eggs. I invested in a set of these silicone egg poachers with moderate success, and only today learned that I can increase my success by drizzling in a little olive oil to reduce sticking and lowering the water temperature to barely boiling.
Also today I experienced a EUREKA moment! This website describes a foolproof method for beautiful and tasty poached eggs every time. The clear wrap method produced the egg on the left of my picture, and the oiled silicone cup method produced the right egg. Both were silky and delicious, but the clear wrap egg is clearly the prettiest and easiest.
Now to master a perfect hollandaise sauce!