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Thanks to all who have contributed. I now know the cause of the problem; I have several solutions to try; and I have several alternative ways of poaching eggs, including the larger duck eggs. Life is potentially wonderful again. A-poaching I will go. Thanks again. Ben...

Ha! Now we're getting there. Thanks Silversage for your thin/thick white explanation. That all makes sense. You might have solved the problem because, being a European, I don't (strictly, my wife doesn't) store eggs in a 'fridge. They sit on the worktop in the kitchen even though I see that...

I figured out how to say where I am located and how to post an image of myself. I'm posing with a medieval cross called Fat Betty. She's located on a long distance trail called the Coast-to-Coast in the north of England. (I'm a long-distance walker when I'm not poaching eggs.) Now I need...

Thanks to all of the above who have replied. I have a few follow-on comments, and a question. First, I have tried reducing the boil rate of the water once the foam starts to appear but to no avail. Once the albumen is in the water, that’s it. No amount of fiddling with the gas flow works. The...

Footnote to my question. I don’t want a solution based on an alternative way of poaching eggs. I know about techniques based on dropping eggs into a saucepan of vinegar-laced boiling or near-boiling swirling water. I want to know how to stop the water from foaming if I accidentally get some...

Hi, I'm new to this forum so apologies if the answer to this question has been aired before. I cook poached eggs in a normal egg poacher, the utensil that has four pots suspended in a metal plate and placed over boiling water in a pan below. Sometimes, some of the albumen (egg white) escapes...