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Message: <blockquote data-quote="LivingLightly" data-source="post: 2736003" data-attributes="member: 572522">When I first started poaching eggs (early 1970s) [USER=521715]@MrsA2[/USER] and [USER=238022]@RosemaryJackson[/USER], microwave ovens were not widely available.  For best results in a saucepan, the cardinal rule is use fresh eggs.  The whites of older eggs will tend to turn ragged at the edges. The older the egg, the more ragged they'll be!Tip: You don't need boiling water. A gentle simmer is all that's required.</blockquote>

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