Poached eggs

Alright, so since my last post I haven't been doing any major cooking, well any worth speaking of anyway, I had my soup for a week, then I went to London for the weekend, and tonight I cooked jerk pork for my lunches for the week. So in short nothing new really.
 
However I have been doing a lot of poaching of eggs these days! My god I love a poached egg, but for years I had a lot of trouble doing this. I've tried 4 or 5 different methods of doing it, and I couldn't find one that had a high enough success rate-bearing in mind I don't poach eggs often enough to get really good at it!

Recently, however, I came across a great method from a certain couple of bikers, with beards! It's simple, doesn't take much practice, and works (for me) about 5 out of 6 times!

Ingredients-
1 egg
a dash of white vinegar


Method:

1. Boil a pot of water with the vinegar and put your whole egg into it gently for exactly 25 seconds if it's straight from the fridge or 20 seconds if it's at room temperature.

2. Take the egg out and let all of the water run off, it shouldn't be too hot, when you can touch it crack the egg and gently put it on a side plate so it stays together-ish.

3. Then make sure the water is boiling, give it a good swirl and slide the egg gently into it, then just cook to taste!

A few points on this one:
-if the egg cracks when it goes into the water I find it doesn't work, also if you don't let all the water and egg mix on the plate (so make sure ALL of the water runs off before cracking). Also it's less likely to crack if it starts at room temperature.
-if you are doing one after another, then if there is bits of white left in the water it will boil like crazy, so fish them out or change the water.
-you can use any vinegar, but if has colour in it the white will take on some if the colour
-be exact with the boiling time

So that's it, a poached egg. Look up the Hairy Bikers doing it, it's dead easy!