Sometimes I'm 'Away From Keyboard', sometimes I've got my chat off, sometimes I just simply don't see the message (miss it) and sometimes I respond in local chat by accident without even realizing!
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Water with a little vinegar in it. Let it come to a rapid boil. Drop the egg in. Let the outside of the egg turn white - leave it in for about another minute. (more time for less runny eggs) Use a slotted spoon to pull it out - drain off the water. Salt and pepper to taste. I like my poached eggs on top of toast!
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Sounds about right; I know lots of people argue about whether or not to use vinegar. Personally I use a dash of Japanese "Sushi rice" vinegar, which I find more pleasant with egg. Also, I make sure the water isn't actually boiling, but is *juuust* under boiling - bubbles forming, but not blub-blubbing. And I spin the water around a bit, before dropping it in. Definitely an art. And *fantastic* for brekkie. Image credit: Denis Dervisevic, This file is licensed under the Creative Commons Attribution 3.0 Unported license. Source, http://commons.wikimedia.org/wiki/File:Poachedegg.jpg
Ever seen a Yowie? http://en.wikipedia.org/wiki/Yowie Or how about the Hillbilly Beast? http://voices.yahoo.com/the-hillbilly-beast-monsterquest-kentucky-bigfoot-5256013.html
The vinegar is simply added for visual effect. The vinegar helps the egg form tighter. No vinegar and the egg white tends to float away from the yolk a bit. Shouldn't put enough in to taste it. =p
