Poached eggs

1. saucepan of boling water (not violently bubbling, just a few bubbles)
 
2. crack egg (or eggs) in to pan. DO NOT SWIRL WATER.
 
3.  When the whites start to go from clear to white pop toast down in the toaster
 
4. when toast pops up the eggs should be perfectly cooked!

Couldn't let this thread go by without sharing my method.
 
3" of water in a large pan with a splash of white wine vinegar (NOT malt vinegar).
When boling take off the heat (DO NOT stir the water).
Break fresh eggs carefully into the pan and return to the heat, boil very gently for 3 1/4 minutes and you'll have perfectly cooked eggs with a runny yolk for dipping your bread into.
Serve each egg on a buttered, toasted crumpet, toasted wholemeal bread covered in baked beans is good too.

robinhoods got the best 1 and i tried most as iv always had problem getting the right poached egg.... 3/4 cup water and in the micro 60 sec or so, perfect best iv had.

hmmm alot of people do not stir the water.
 
Everyone i speak to says stir it. That is probably why my poached eggs are awful.
 
I'll give it a try without the swirling

I don't poach any more. I use bacoglide. Its like a thin non-stick mat. You could cut it to the size of the frying pan and cook your egg on it like a fried egg with no oil.
 
 

i get the missus to do mine (shes a chef :D) and she just adds vinegar and has the pan boiling then adds the eggs!
 

Break eggs in to cling film. Seal cling film. Add a peg for good measure. Poach for 4-5 mins.