Made my first poached eggs today. Saving Hollandaise sauce for next month. If I go out and buy more cooking equipment and ingredients now, I'm going to end up eating out of my refrigerator and cupboards (and press conferences if I'm lucky) 'til payday...
This is what I did:
heat water to just before boiling (to keep egg from getting boiled apart)
add splash of vinegar (to keep egg together)
crack open egg, put in bowl, then lowered bowl halfway into water in pot and gently poured it in
used ladle to keep egg sort of together
take out of pot when egg whites turned white
I grounded some salt and pepper for flavoring and sprinkled some paprika powder for color.
I referred to Foodie's blog, this blog on Foodie's class and this TLC TV show.