Exactly how I do mine, with white wine vinegar
I've tried all sorts of stuff without good results and/or any sort of consistency: poaching pans, wrapping in cling film, sieving the whites, water swirling, oven baking in 'bun trays', dropping the eggs into boiling water briefly before cracking open, etc. etc.
I've gone back to basics and so far this is giving me the best results:
1) Rub a bit of veg oil inside a large pan, this stops anything sticking and makes it easy to clean.
2) Get a cup (with a handle) rub oil in it.
3) Bring to the boil the pan with a good kettle full of water and add a couple of bottle caps of vinegar. I'm not sure the vinegar helps, but there seems to be reasonable science to justify it. When up to the boil remove from the heat and wait a few seconds for the water to settle down, don't swirl!!!
4) Crack an egg into the cup and very slowly lower into the water rubbing the cup (on an angle) on the edge of the pan as it goes down. When the cup fills with water hold it there for 5-10 seconds, then pour into the pan *slowly* down the side of the pan. The egg will slide down the side and sit at the edge of the pan rather than the middle.
5) Repeat, I normally do four eggs.
6) Return to the heat and simmer for 2.5-4 mins(ish) depending on heat, pan size and how you like them. A bit of experimentation required here (3 mins is a good starting point).
7) Lift out with a slotted spoon.
Some eggs are in the water for slightly longer (first to last) but that works for me as Mrs C likes hers more runny, so she gets the last two in the pan.
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The cling film method posted above works well but is a bit of a faff.
Get a saucepan with about 1.5” of water then add about 100ml of vinegar. You need vinegar to help them form.
Then bring to the boil. Turn down a bit so it’s not boiling like mad. Crack your eggs one at a time straight into the saucepan around the edges. Turn the gas up so they simmer...
2-3 min and that’s it. Take them out and serve.
Don’t forget when you take them out they are still cooking so don’t be afraid to take them out when they are still soft.
I use cling film timer set for 5.20 more often than not spot on data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7 sometimes a little snotty but I don't mind that, the mrs does though then complains if too hard!!
I'm sure there is a joke there somewhere...... but I cant think of one.
If you're poaching eggs for more than one person it can be a bit of a pfaff. I tried to see how you can poach more than one at a time using the vortex method. I broke two eggs into a glass before dropping them into the boiling water. I then tried three at a time then four. I found in my case 3 is optimal.
5:40. I'll try this next time.
Turned out perfectly. Tried it a second time and got the same result data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
I didn't need to take the dish out, just used a serving spoon to remove the egg.
The only downside is that I would need to break out the really big pan to do more than one at a time, or get smaller dishes.
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Make sure you use vinegar in the water as this helps to set the albumen.
Not that I do many, but have always used the stir and pour method.
Seeing the video though I might give the large pot and small bowls a go as you did above.