You should avoid having the white of the egg set too hard.

We should endeavour to have the eggs look as white as possible.

In order to insure this, put a few drops of vinegar or lemon-juice into the water, break the eggs separately into a clip, and then turn them very gently into the hot water.

When they are set fairly firm take them out with an egg-slice, using the left hand as before, and trim them with the right.

It is not necessary, in poached eggs, to have a clear yolk surrounded with a white uniform ring.