Foolproof poached eggs

[ilovelibraries]

So, I’ve tried over the past week to make poached eggs. I’ve microwaved them And they exploded or were rubbery. I’ve boiled and swirled boiling water, added vinegar (I used white) and not and they were a yukky mess.

So, PLEASE, can anyone tell me a foolproof way to make them. Or am I lost cause and just have to accept it’s not to be in my repertoire?

I boil the kettle, add to a pan. Get the water back to a gentle simmer (maybe not even quite that, no bubbles on top of the water just the little ones underneath - sorry terrible description!). Add vinegar, don't swirl. Then crack egg(s) in very gently, I basically open the egg with the shell touching the water and very slowly let it all run out so the white surround the yolk. Then I start a timer for 3 minutes 20seconds. Works for me!

@soupforbrains

You need a gas hob! I can do them perfectly with gas, but it's no-where near as easy on an electric one where you can't turn the heat up or down quickly

I also do the swirling thing and add vinegar but I make sure, once the water has boiled, to turn it right down so it's barely moving, then swirl and carefully add an already cracked egg from a small shallow bowl.

Always perfect poached eggs. Although I've not worked out how to do more than one at a time. If I put another one in, they don't work.

I actually got that tip/cheat from a cookery programme years ago I think it might have been Ian Rankin?
Blimey, all that and writing Inspector Rebus, is there no end to his talents?