Are poached eggs meant to float?

Chef's answer
An older egg just isn't going to cook as well when you poach it. ... Add a splash of white vinegar to your water, and while we were split on adding on salt, it seems like salty water leads to an egg that floats in the water, rather than one that sinks to the bottom of the pan.
Frequently asked Questions 🎓
Divide the flaked salmon in half, and place it into two airtight containers along with 1/4 cup of the reserved cooking liquid (with onions) in each container. Seal and refrigerate for up to two days or freeze for up to six weeks. Thaw frozen salmon in the refrigerator overnight.
Yes, but go low-and-slow! You want to be careful, because it's easy to over-cook the salmon if you reheat it too much. To reheat the fish, thaw it in the refrigerator overnight (if it has been frozen), place it on a rimmed baking sheet, and then gently warm the salmon in a 275 degree F oven for about 15 minutes.
Microwave butter mixture until butter is melted, 45 to 60 seconds. Add salmon, skin-side up, to butter mixture and place cover on dish. Microwave until salmon flakes easily with a fork, about 6 minutes..
Poaching is a technique typically used for delicate foods including eggs, fish and fruits. In order to poach food effectively, it must be completely submerged in water.
You can simmer with a lid, but remember that the temperature inside the pot will rise, and the simmer can easily turn into a boil..
The pot used for deep poaching should hold the food, liquid, and aromatics comfortably. There should also be enough space so that the surface can be skimmed if necessary throughout cooking. A tight-fitting lid may be helpful for bringing the liquid up to temperature..
Blanching is the term for the process in which you place something in boiling water to cook it briefly. ... Usually, this is what the blanching process is used for. Now it's down to the poaching. Poaching is the term for process in which you place an item in simmering water for a set period of time.
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