Part 4/6:
Using a Ladle: This technique involves carefully cradling the egg in a ladle before submerging it in the simmering water. However, Kanell finds this method to be ineffective; the egg loses its integrity and results in stray white bits, leading him to dismiss it as a viable option for perfect poaching.
Sieving the Egg: Another technique involves using a sieve to separate the thicker part of the egg white from the runnier components. Kanell notes that while this method can create a beautiful poached egg, it might yield a smaller final product if the eggs are older. The downside is the potential loss of egg volume.