Ever crack an egg into simmering water only to watch the white spread out and form wispy tentacles? It happened to me until I came across this game-changing fix: Break the egg into a sieve set over a bowl. The watery outer edge of the white will drain through, leaving the thicker white and yolk intact. Then slip the egg directly from the sieve into the water; the white will firm up around the yolk, creating a smooth, compact package.

Watch how to do it here.