Poaching eggs; shimmer, simmer, swirl or silicone?

I’m partial to the unctuous luxury of a perfectly poached egg, and the ritual of the poaching process.

I slide the eggs into shallow water in a wide pan, with a little vinegar in the shimmering, less-than-a-simmer water.

What’s your favourite method?

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And a confession: I cheated when I poached this one. Eek!

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