Yes, I should just go try it, but right now, stuck in front of a computer, so I thought I'd lean on the vast experience here. I've watched videos of how to properly poach an egg, but I keep wondering if my "lightbulb" thought might work. The idea would be to use a metal ladle, break the egg into the ladle, then push the ladle into the water so that water can almost get in. Allow the egg to set somewhat in a coagulated state (so the egg doesn't fall apart in the water), then push the ladle down so that the egg is covered in water, then remove the ladle, leaving the egg in one piece to finish poaching. The idea was "inspired" by an old egg poacher my mother had, which effectively simply steamed the egg in a little metal dish. Because it was steamed in the dish, of course it kept the shape of the dish when removed, which would surely be frowned upon. I thought my method above might keep the egg in one piece (instead of eggdrop soup) without having to swirl the water and add (I think it was vinegar) to assist in coagulation. Any thoughts? Backstory/blabbering... I don't eat eggs often. I developed some aversion to eggs (something of a mental block), so much that I avoid mayo unless absolutely required. One of the semi-recent Hell's Kitchen episodes had the contestants battling to create a hard boiled, soft boiled, scrambled, poached, and fried egg "to perfection". I never knew that the results of soft boiled (completely unset yolk) was even a desired level of cooking. My concern about my brainchild above is that I'm not sure if a poached egg is "required" to have the yolk fully covered on all sides by the white. I'm thinking a different size ladle might allow for a completely incapsulated yolk, but again, would have to test. Since I wouldn't eat the eggs, I would prefer not to just try it for the sake of trying. And yes, to prove I'm completely neurotic, I think of eggs as "aborted chickens". However, I'll eat chicken without a quarrel, so I'm not a PETA type. I just have a mental block against eggs, most likely bred by the media with "eggs are bad for you" (since mostly debunked) and "raw eggs carry salmonella and will kill you". Sadly, I still cook pork to grey and rubbery stages too.