I have been trying to learn how to make poached eggs. The main issue I have is the shape of the egg whites.
In a "perfect" poached egg, the white builds a sphere around the yolk and covers it completely. However, with my eggs, the white just hang on the side, next to the yolk, and the end result somewhat resembles a fried egg.
I've been following the usual steps (sieve the runny white, move to cup, heat the water to almost a simmer, ..) so I'm at a loss as to why this is happening.