My question is - does anyone out there have any experience of separating the yolk from its white, and just poaching the yolk?
I love poached eggs, but feel the white is a bit of a waste of time and don't really enjoy it. Would you still need a splash of vinegar in the water, or given that there is no white, you don't need it? And for how long for a soft poach? Or maybe just get rid of most of the white..... I know I could just experiment (and probably waste a lot of eggs), wanted to see if anyone else did this.
Any comments appreciated :) Thanks!
P.S. I tried to search the net and this site for an answer, but couldn't come up with anything to help.