Boil water + add vinegar (helps keep it together) and ensure boiled still. Crack (local /backyard :) egg and be gentle getting into water. Let it settle/sit for a couple seconds then gently guide egg off the bottom with spoon. Turn down heat a little and watch to cool to your soft, medium, hard preference. 👌
Discussion
Removing too much egg whites and too much heat were my issues. I guess I thought I was supposed to remove 99% of the egg whites. Probably too much?
I don’t remove anything the way I do it. The whole egg and if gentle enough the yolk won’t break.
The other aspect that helps is having your egg(s) out of the fridge for a while. If you are poaching more than 1 egg, the water temporarily cools with each added egg.