Yay!
I started with a different recipe, one that was more specific. One inch of water, check. It also called for more vinegar, 1 tablespoon. Last time I decreased the vinegar because I was using fewer eggs, but this time I used the full amount of vinegar because the amount of water was the same as the recipe. Vinegar, when poaching an egg, is supposed to help coagulate the egg whites. It definitely helped to have more vinegar. The egg whites mostly stayed together this time. I also left the egg in longer this time, knowing that I don't like soft yokes. When I spooned the egg out, it looked fine. I cut it open, it still looked fine. I tried it, it tasted great!
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