Poaching eggs

To poach perfect eggs ignore talk of cracking eggs into induced mini whirlpools or adding vinigar or using moulds just use a small frying pan or largish shallow saucepan ( you need to be able to get bothhands close to the water). Heat the water till it is as hot as your finger tips can bare for a few seconds and  lower the cracked egg into the water and gently open it up letting the egg slide out. The only other requirement is that the egg must be freshly laid i.e. that day or the previous one. To shell hard boiled eggs easily do it under a running tap and use eggs that are at least 4 days old