I very rarely eat poached eggs, because I can't be bothered to make them. I don't have any form of 'poacher' so rely on the traditional pan method... where you add a few drops of vinegar to the water and stir it up to make a whirlpool, then break the egg into it. This result is usually somewhere between 'shapeless lump but edible' and 'disgustingly stringy fallen-apart bits and totally inedible'. Well this morning I had a *brainwave* (no, not to go out an actually buy a poaching device)... why not break the egg into a ladle and cook it over the water and gently lower it in? The result was a perfectly poached egg and it even had a nice shape to it. Why didn't I think of this before?!! I was so impressed with myself I had to tell you all about it (guess what's for breakfast tomorrow) So how do you cook yours?