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I'm fine with eggs not making it into the city & have been fine getting them locally leaving 1/2 - 1 dozen egg boxess in the shops for townies to bicker over
Whilst there are even shortages of "eggs in local supermarket shops" due to some crazy distribution logistics you can still buy traditional trays of eggs round here easily, feed merchants usually have plenty
But as I do care about waste, & have for many years enjoyed a full white with a yolk straight out of a shell cooked for 45 minutes at a low temp sous vide (ps full 24 hrs to get down to room temp afterwards, so reheating & cooking something else even a few hours later is a win win..

So I dont mind a snotty "all the proteins" egg meal..no waste!
But the wife hates the snots, I have been trying (& failing) to adjust her to good salt seasoning standard egg, proper poaching needs 2 lots of water, +2 lots of heat, ..my chinese wholesaler mini skimmer is good at producing a perfect poached in shape & (ovum-oid) as simmering starts at 82c that's considerably more energy for a more flattering shape ..with a loss of the good proteins I estimate by as much as 30% of whites per egg, ..a skinnier meal!

I tried the egg prick method to allow water circulation between the shell to perhaps lift & shape (wonderbra style) whilst sous videing .. but it nade no odds pricked or not.

Does anyone know a better method for egg white retention in this manner that doesn't involve a rubbery egg in a mould (wetherspoons style eggs benny)
The dogs love their eggs, so no waste, ..Ive actually been airfrying bacon & eggs on toast last week, a satisfying meal in 10 minutes / 15 for 2 eggs & 2 bacon double decker with a wee pastry cutter for the egg pocket (easier than the single to assemble)

But the waste on "posh eggs is getting me nonetheless so anyone have a foolproof "more whites" method?

I realised that as I didn't have room in the fridge to spread rice to dry for better egg fried (next day) rice that ive been using the cooker extraction hood with
Just cooked & fluffed rice thrown into plastic portion takeaway containers sitting high up to rhe hood to aid moisture draw.

Doing this then storing fo 3 to 4 days in the fridge seems to do the trick before banging it in a wok.

Trouble is no-one ever seems to give an idea of cooked grain moisture levels start & finish, which could mean I could potentially use less energy to get a good result with a tweak, 3-4 days storage prior to pan finish takes up space for 2 cups of rice upwards (4+ shallow containers) ..so as many as 12 on rotation.

Anyone run across actual moisture levels for this? (presumably a loose but lightly pressed & formed clump) to get a feel for working backwards & less energy along the way? my inneffectual extraction hood is 120 watts of crappiness normally needing 90+ mins to draw moisture before being stuck in the fridge.

the way eggs coat is very noticeable

Workarounds most welcome

if anyone is daft enough to want to hone their egg skills (good protein for dogs on a gut rest day) then the smallest fine mesh "skimmer" at about £2.50 will do the job in the smallest pan you posses to heat water to simmering point of a comfortable 77c. - 82c area via a thermo probe & keep the egg liquid.

likely doing it in this manner you will successfully get the technique within. 1 or 2 eggs. having got the buttered practise toast on standby.

Then it can potentially be as simple as nowty was surprised at butter makig in a mixer! ..I kid you not.

If you lot forget about the sous.videelement here & use a skimmer to lift the cracked egg from a bowl (reducing snots by allowing momentary drainage of too fluid eggfrom the shell it makes it nigh on impossible to screw up) developing a swirl & hold in the skimmer or letting it sit lower in water & form a more solid white briefly.

see the bowl separation & simmer finish here, ..uk asparagus season is approaching if you wish to pull off a clasic combination & up your technique.
https://recipes.anovaculinary.com/recipe/poached-eggs

if you are using the same water (added to for cooling) its awkward juggling pans (also why sous vide is so gentle on anyone learning technique) .as the sous cooked items sit within without needing immediate attention letting folk with learning difficulties, ..a mould I obviously fit into with brain injury, practise via repetition alleviates the stress & brain short circuiting anger/ frustrations that often go's with our situation.

But logically that makes me think first timers too, success at a non panicked rate helps everyone learning a new skill or technology, of which we are all frustrated at the loss of competent cooking in the young. (or so long that it is now often middle aged through to young, such a horrifyingly wide gap to fill).

I wish they used this sort of kit & technique at brain rehab centres & schools as finishing steps could be banged out as the first step upon entering a class rather than the race to finish against the clock building confidence in the other stages to be repeated.

Nb the daughter, has not bought one takeaway meal since she went to university, based on the instantpot, airfryer & technique learnt via sous vide & kitchen prep (a lot of eggs cracked to develop just to get that skill as a nipper) unless we count a too good to go "yo sushi" mystery bag.I

So the day old rice dilemma I raised elsewhere is also a shared digs one because fridge & surface space is at a premium in a shared home, (she has to carry her instantpot + airfryer back to her room after most uses, unless a housemate wishes to use it later, with a broken oven & knackered fridge that's increased lately.