Poached Eggs

So, having made three fairly perfect poached eggs this morning, two being for me, one being for David Bowie Papillion, I've realized that there is a great deal in the freshness of an egg as it relates to poaching. There's no real mystery to it, the fresher the egg, the better it will become a nice round globe. You don't have to swirl the water, you don't have to drop the eggs in at a certain speed, you don't have to fuss too much about the temperature of the water, or the ratio or type of vinegar used. You just need fresh eggs and water heated over medium heat. If you do have a thermometer, the water should be heated to around 82 degrees celcius, and if you do decide to add vinegar, any will do, any it's probably something like 30ml for every 1L of water. Also, if you crack your egg into a small bowl, or something before pouring it into the water, it's much easier. But that's it, use fresh eggs to make great poached eggs.