poached eggs

Speaking of heaven, I just consumed the best breakfast I have had in a
very long time.

A second infusion of Da Hong Pao tea, a PERFECT poached egg (I've
finally got it, I reckon!!), two slices of moderately buttered toast,
and a clementine.

I don't know what a "good" poached egg is "supposed" to be like, but I
do know that after at least a dozen attempts at them and a few video-
watchings online, I created the best one I've made yet. I have
learned that you heat the water so there's steam and little bubbles at
the bottom of the pot. It needs about two to three inches of water in
a pot large enough to comfortably swirl water in. You add 2 teaspoons
of vinegar (or thereabouts). Then you stir the water so it's very
swirly, and before it slows too much, you drop in the egg. The
vinegar supposedly helps to keep the white from drifting into bits and
the swirling motion wraps it around itself, helping to keep it
together in a neat little package. I then turn the heat down below
halfway and move the pot so the egg's resting spot is not directly
over the burner. This keeps the water hot without searing the egg to
the bottom of the pot, you see. I figured that one out myself after
ripping the thing apart so the yolk flowed - against my will - into
the water rather than onto my toast.

Oh, and then... you let it sit there for ten minutes, or to desired
consistency. Ten minutes seems to be perfect for me.

Last time I did this, it was pretty good. Today, however, I added two
final steps: Once the egg was done, I dumped it into a bowl of ice
water and made my toast. When the toast was ready, I dumped the bowl
of ice water (and egg) into the hot water to re-heat the egg.

Supposedly, the ice water "sets" the egg so it's easier to handle.
Restaurants apparently do this so they have eggs on hand when they're
ordered. It's easy for them to re-heat the eggs. I think this
setting action MADE my eggs perfect this morning. Mmm MMMMM!!

OH and I'll tell you, Da Hong Pao is AWESOME...