  alright... now look at this recipe: Poached Eggs - Recipe courtesy Sara Moulton Water 1 tablespoon vinegar 4 eggs Heat 2 to 3 inches of water in a large saucepan over medium heat until almost boiling. Add vinegar. Crack eggs into 4 small cups and slide one by one from the cup into the simmering water. Maintain the water just below a simmer, reducing the heat to low if necessary. Cook until the whites are set and the centers are still soft. --- Hmm... now look: you break the eggs into cups. OK. Then you pour them into simmering water. This doesn't make sense. I mean... in water? I mean... wouldn't the egg-white *dissolve* in water?
like... as in... you know... one liquid merging with another liquid? Ms. Moulton... this DOESN't make sense! Now I understand that the viscosity of two liquids will govern whether or not they will remain separated... as in oil and water. They don't mix. But, I'm pretty sure that egg-white and water will. Tsk. Now curiousity is bugging me. They will force me to waste an egg. But if anything goes wrong, I'm blaming Ms. Moulton :-) 
