re: Tips for Poaching an Egg

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The most important factor when poaching eggs is using the freshest eggs possible. As with most food proteins, the quality of an egg begins to immediately break down once they leave their natural habitat. Over time the protein in eggs (ovalbumin) slowly breaks down & loses its structural integrity. Eggs should have a nice semi-spherical yolk surrounded by a significant sized globular white. To test the freshness of eggs place them individually one @ a time into a large bowl filled with cold water. The rule of thumb is if the egg; sinks to the bottom and lays flat, it is about three to six days old (perfect for poaching. Sinks, but floats at a slight angle, it's more than a week old (still ok for poaching). Sinks, but stands on end, it's about two weeks old (not a good choice for poaching). If it completely floats, it's too old and shouldn't be used at all for poaching.

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I have a chicken coop with 4 hens so freshness is not a problem,

Thanks for the suggestions, I'll practice.