Filipino Food Recipes and A lot more: I like this Song by Maroon 5

When poaching eggs, remember the following:

Add some white vinegar or lemon juice to the cooking liquid so that the egg whites will not spread too much and the egg will easily set. This will also add some flavor to the eggs.
The water in the pan should be hot enough to quickly coagulate the egg white and restrain the yolk. A turbulent boil will strip the thin parts of the white into spidery skins.
For ease in dropping the egg, first, break the egg into a small dish then slide it carefully into the simmering liquid.
Dropping the eggs will reduce the heat of the water, so bring the water back up to a rolling boil and let it drop off to a simmer.
The egg is done when the white has set without overcooking the yolk. Remove the cooked egg with a slotted spoon then drain off excess liquid and serve the egg at once.

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