Can properly poached eggs have firm white and hard yolks?

Here's why:

* Poaching is a gentle cooking method: It uses simmering water to cook the egg slowly and evenly. This results in a tender, silky texture in both the whites and the yolk.

* Firm whites indicate overcooking: If the whites are firm, the egg has been cooked for too long. This can happen if the water is too hot or if the egg is poached for too long.

* Hard yolks also indicate overcooking: A hard yolk means the egg has been cooked past the point of being runny.

Here's what you should aim for in a perfectly poached egg:

* Tender, slightly translucent whites: They should be set but still soft and delicate.

* Runny, bright yellow yolk: The yolk should be creamy and runny, but not raw.

Tips for achieving perfect poached eggs:

* Use fresh, cold eggs: This helps to prevent the whites from spreading too much.

* Gently swirl the water: Create a whirlpool in the simmering water before adding the eggs. This helps to keep the whites compact.

* Poach for 2-3 minutes: This is the ideal time for a runny yolk and tender whites.

* Don't overcook: Remove the eggs from the water as soon as the whites are set.

If you're finding that your poached eggs are consistently firm and hard, try adjusting your poaching technique and experiment with different cooking times.