Poached eggs

Someone asked me about POACHED EGGS the other day. They were unsure how to get the best results.
This has to be one of my favourite quick fix lunches. Low in calories - 80 calories per egg - and very satisfying.
The method I use is very quick and easy, and I wished someone had told me about it earlier!
We served ours with a couple of slices of hot buttered toast, and lunch came to around 400 calories.
Here's my tip on achieving a perfect poached egg:

TIP: Always start with the freshest eggs you can get your hands on. If they are really fresh, the egg yolk will stand to attention when cooked (see pic). Bring a pan of water to the boil and add a dash of vinegar and turn the heat down to a simmer. The vinegar is important, as it lowers the heat of the water (so I've been informed). Crack the egg into a small cup, then carefully drop this into the water. No need for all that vortex stuff - swirling the water about etc. I've found mine turn out just as you can see in the photograph if you are gentle with it. I like to cook mine for just two to three minutes, preferring a very soft centre. Remove with a slotted spoon and hold close to a paper towel to get rid of the water.
Forget dieting - it's the food and drink YOU love that's important.

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