Is there a trick to poaching eggs without the little dish? I read somewhere that you need to add a tablespoon of white vinegar to the water. Not sure why as it really seems to make no difference. I just want to drop the egg in water and have it perfectly poached. Mine spread out a bit and there is always foam on top. Will I always have foam?
I have tried adding the egg when the water is at a simmer but I think at a steady boil is best. The egg it actually pretty perfectly cooked but it's just a little too spread out and sometimes if I forget to move it after a minute it gets a little stuck to the bottom of the pot.
What are your tricks? And have you mastered it so you can do a bunch at once? I only do two at a time.