I'm not giving a tutorial, I'm asking how to do it! I've tried for years and I still can't manage it. I watch cooking shows and the chefs present perfectly poached eggs, that look delicious, every time. Can anyone explain, step by step, how to do it? It's driving me crazy, I've used every possible kind of vinegar in the poaching water and it makes no difference. The white separates from the yolk every time and I end up with poached yolks and that's it!
