That is a result of old eggs
From keeping chickens, you soon learn that a lot of the eggs you get 'fresh' in the shops are 1-3 weeks old by the time they hit the shelf.
A very fresh egg has an almost jelly like albumen which holds together very well when poaching.
One slightly wasteful tip is to crack the egg open into a sieve, then the watery bit falls through leaving you with the bit that holds together in the water. Of course, depending on the age of your egg you may just end up with a yolk to poach.
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My Name was saying these words inside your head on, Tue 6 Dec 2022, 13:41,
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