The white spreads only when there is not enough vinegar. The more vinegar in the poaching water, the better result the egg will not spread the white.
The white of an egg is in three layers: an outer layer of thin white, a layer of thick white, richer in ovomucin, and an inner layer of thin white surrounding the yolk. The ratio of thick to thin white varies, depending on the individual hen. A higher proportion of thick white is desirable for frying and poaching, since it helps the egg to coagulate into a small firm mass instead of spreading; thin white produces a larger volume of froth when beaten than does thick.
An egg cooked in acidulated boiling water. The addition of a small amount of vinegar or lemon aids in the poaching of an egg.
Egg poachers will offer better results than poaching in just water. These tools are made specifically for egg poaching. I highly recommend buying one.
Egg poaching pans are very useful when you poach eggs. These pans are specially for a single use, poaching eggs, so they are a very good piece of equiptment to have. You will get better results than poaching them in a pot of water.
Individuals with an egg allergy should avoid consuming foods containing egg yolk or egg white to prevent allergic reactions.
One company is Fagor. They offer a 4-Piece Egg Poacher Set that includes teflon egg poaching pans for around $40.00. Another company is Norpro. They offer a Norpro Stainless Steel 10 Inch Egg Poacher Skillet Set with teflon egg poaching pans for around $70.00
It's a chemical change: heat alters the protein bonds in the egg.
Poaching an egg is a form of cooking an egg in boiling water out of its shell
No. Poaching an egg is basically boiling an egg w/o its shell by carefully cracking the egg and tipping it into hot water.
There can be benefits to using the white part of an egg on a persons face. Using egg whites may prevent wrinkling, acne, and keep the face feeling and looking smooth.
Poaching
Grease (or the yolk) in egg white will prevent the whites from beating up into the preferred stiffness for meringues, etc.