Poaching an egg

Do you remember this scene from Julie and Julia? After watching it, I felt that poaching an egg requires some kind of black magic, and that it is extremely difficult for you to poach an egg without an egg poacher. I checked out a book by Jamie Oliver, and his advice was similar to that of Julia Child (as in the video). A google search gives you a tonne of conflicting advise. Finally, I found a way that has always worked for me:

• Take lots of water in a saucepan and bring it to a light boil. Add a teaspoon of salt, and a teaspoon of the secret ingredient: vinegar. Vinegar helps the egg white to cook as soon as the egg is dropped into the water. This is what helps you avoid the disastrous "scrambled egg soup".

• Now reduce the flame a little so that the water is not boiling very hard. When the water is relatively calm, use a spoon to twirl the water in the pan so as to create a mini-whirlpool in the pan.

• Gently crack an egg and drop it in the center of the whirlpool. Make sure that you do not break the yolk, and drop it from close to the surface of the water.

• That's it. All you now need to do for poaching your egg is to wait and watch. No need to push the egg-white around. You will notice that the egg starts to cook immediately as it falls into the water, and it starts to congeal around the yolk. Cooking time varies between 90 seconds to three minutes depending on how well done you want it to be.

• Use a slotted spoon to gently remove the egg from the pan. Serve it on some good toasted bread (for those in Baltimore, try the raisin pumpernickel from Atwaters)