Alright. I think I've perfected poaching 2 eggs

at a time.

一次水波蛋 2 颗。

Now, to perfect the four eggs. I have a plan though!

接下来是四颗。不过我有计划！

Cooked perfectly or contained perfectly or both? Cooking eggs in water is not a trivial task. Do you use any additional tools for that?

煮得完美、形态保持完美、还是两者兼得？在水中煮蛋可不是小事。你有用其他工具吗？

In every way. Perfectly shaped and perfectly done.

每个方面。形状完美、熟度完美。

I bring a pot up to rolling boil then reduce to simmer. I crack and strain each egg of albumin into a small bowl or ramekin with a splash of vinegar. I prep other ingredients during this time. After boil I reduce to a simmer where only smaller bubbles are left, I start adding eggs by gently lowering bowl into water starting at 12 o'clock position. I start a timer for 3 mins and check done-ness at that time and may flip sometime in between. Once egg whites are satisfactory done, I use a slotted spoon to remove onto paper towel, blot dry and then serve.

我先把一锅水烧到翻滚再转微沸。每颗蛋都磕进加了少许醋的小碗或烤盅里，滤掉稀蛋白。这期间准备其他食材。水沸腾后转到只剩小气泡的微沸，从 12 点钟方向开始轻轻把碗里的蛋滑入水中。计时 3 分钟，到时候检查熟度，中途可能翻面。蛋白满意后，用漏勺捞到厨房纸上，吸干，上桌。

Timing four is an issue when serving with other ingredients, but that is my next challenge.

四颗的时机配合其他配菜是个问题，但那是我下一个挑战。

Not a wonder I stick to smash and scramble techniques.

难怪我只坚持“捣碎加炒蛋”流派。

experimenting with process and technique. Too long in vinegar and you get an odd, rubbery texture on whites. Straining and letting sit in white vinegar for a minute or two helps keep wisps to a minimum and congeal the whites to hold better. There are other techniques, but this one is easy enough.

试验流程和手法。泡醋太久蛋白会有奇怪的橡胶质地。先滤一下、再在白醋里静置一两分钟能把絮状蛋白减到最少，让蛋白凝固得更好。还有别的手法，但这个足够简单。

I always wanted to do that but for me it would require parallel lives.

我一直想走那条路，但对我来说得要平行人生才行。

by confusing me to be one. I'm just curious. That's all.

搞混到我身上。我只是好奇。仅此而已。

clearly are beyond my pay grade in the craft.

显然在这门手艺上超出我的水平。

because I saw a youtube, and it produced a great single poached egg, but I haven't figured out how (timing) to do multiples using multiple coffee cups.

因为看了个 YouTube 视频，单颗水波蛋效果很棒，但我还没琢磨出用多个咖啡杯同时做多颗的时间配合。

oven to do many at once consistently.

放烤箱里一次稳定地做很多颗。

Next time I have company I'll try that!

下次家里来客我试试！

try it in a 10" or 12" saucepan. Enough room to keep 4 eggs separated.

试试 10 或 12 英寸的深平底锅。空间足够让 4 颗蛋互不粘连。

Drop them into a lightly greased saucepan, as soon as the whites begin to solidify around the edges, pour in some water not to cover completely but come up about halfway up the height of the yolk, then top with a glass lid.

把蛋打进轻抹油的深平底锅，等蛋白在边缘开始凝固时，倒入一些水——不要全没过，到蛋黄高度一半左右——然后盖上玻璃盖。

They come out perfect and the whites don't end up sticking anywhere because the water keeps them elevated slightly off the surface.

出来完美，蛋白也不会粘锅，因为水让它微微浮离锅面。