Post #1338384

I completely agree with the first paragraph. If I had to poach an older egg, I would put it in a kitchen strainer first (actually I mostly do this wish fresh eggs as well if I'm not too lazy that day). The egg white of a fresh egg usually is still inside a small membrane-like thingy, but with time some of it leaks out, which becomes the fuzzy white when you poach an older egg. Straining the egg removes most of it and makes the egg somewhat poachable again. I also would still recommend fresh eggs, though. Edit: I am pretty sure I learned that from Kenji Lopez-Alt. Pretty sure he has a video about it on his youtube channel.