Poached Eggs

Poached eggs are fun, look neat, and are a tasty treat! They don't need to be intimidating either.

Fill a sauce pan with about 3 inches of water.
Put in 2 tablespoons of white vinegar.
Bring to a boil, then reduce to a simmer.
Crack an egg into a small bowl.
The trick is to stir the simmering water into a whirlpool (I like to use a dessert spoon), then slowly pour the egg into the whirlpool. By pouring slowly you will get more texture in the egg, but the whirlpool effect will still keep the egg in an overall ball shape.
Let cook for 3 1/2 - 4 min for firm whites and runny yoke.
Take the egg out with a spoon with drainage slots.

I like to serve them on a piece of toast with cheese and grilled turkey or ham (substitute a thick slice of tomato for vegetarians). Then lightly salt and sprinkle with cayenne pepper.

For canine poached eggs simply put the egg on a scoop of dog food, 2 scoops for larger dogs (pictured), and garnish with tomato juice. The tomato juice will keep your lawn green.