Last edition we discussed what vinegar does to poached eggs and whether or not you should use it. But that’s not the most important factor in how your poached eggs will turn out. It’s not making a vortex in the water or the right temperature either (but around 180-190F/82-88C is ideal). It’s all about the freshness of the egg. The sooner you can get the egg from a chicken’s cloaca (yes that’s what its called, and yes, their poop sort of does come out of that hole too) into your pot, the better.