## Equipment - Pot - Stove - Ramekin - Slotted spoon - Separate large container of room temperature water ## Ingredients - Eggs - Water ## Insights - Egg whites come in two parts: - Loose whites - This is the outermost part of the egg whites and are wispy. - This part of the egg white also cooks first when cooking a sunny-side up egg - This part of the egg is what sticks to the pot and tends to float away when poaching an egg - Tight whites - This is the part of the white that gets cooked last - This part of the white stays close to the yolk - Use the largest pot to reduce the amount of temperature drop in the water - Use a timer