The Badass Perforated (aka Egg) SpoonRecipe: Poached Egg with Sauteed Spinach

A couple years ago, nosing around in McGee's On Food and Cooking, I came across his suggestion that one could make neater poached eggs by getting rid of the liquidy, flyaway whites before poaching.  And it works! (There's really no point in adding acid to the water.) Regrettably, I left my good perforated spoon at [...]