Poached Eggs
Saucepan
Egg
Water
Slotted Spoon
Timer
Fill the saucepan with water, to about a level of three inches or so. You'll see that the level is not too critical. Set the timer to 1 minute and 45 seconds. Crack the egg and put it in a small dish (i do this beforehand to make sure that the yolk doesn't break and that i don't get any shell pieces in the egg). Bring the water to a slow boil and turn the heat down to simmer.
Stir the water so that it makes a small vortex in the middle (whirlpool). Remove the spoon and gently pour the egg into the swirling water. Start the timer. Watch the saucepan during the time the egg is cooking. Sometimes, the white will foam up and you'll have to remove the saucepan from the heat to prevent the foam from causing a large clean-up later.
When the timer indicates completion, remove the egg from the water with the slotted spoon. A little salt and pepper and you're good to go. After eating eggs made in this manner, you'll be hard pressed to accept eggs in any other way. Now that you've done this, try two saucepans at a time.