I was feeling a bit adventurous one day, so I decided that it would be the day I’d try poached eggs. Not try eating them — I’ve had them a few times at restaurants, and I really liked them — but cooking them. From what I’ve heard and read, they’re a bit trickier than, say, boiled eggs, so as with any enterprise with the potential for disaster, I took photos.

Egg #1:
First I boiled some water, adding a dash of white vinegar.

Then I cracked an egg into a ramekin which was oven/microwave safe, so I figured it will be ok in boiling water.

After the water boiled, I let it cool down to simmering, then dropped the ramekin containing the egg into the pan.

Apparently my eggs weren’t very fresh, the whites dispersed immediately.

Still, I finished cooking it.

This was the result. Fail. I ate it anyway. It was still a good egg.

As you can see from how runny it is, I fear no salmonella.

Egg #2
So next, I thought I’d try another tactic — plastic wrap! I lined a ramekin with plastic cling-wrap.

Then I cracked an egg into it.

Then I tied the plastic wrap into a pouch with the egg inside, leaving some room for expansion and whatnot, then dropped it in a pan of simmering water.

This was the result. Less of a fail, but fail nevertheless. It was also still good, so I ate it.

Now if you’ll excuse me, I’ll be going back to boiled egg and oatmeal for breakfast.