Poached Eggs - Why Have I Avoided Thee?

Let me preface this entry by saying that I grew up in a household of extremely capable cooks.  One might even say "gourmet" but in a very Paula Dean way.  You know . . . lots of butter and bacon?  Right.  Somehow the cooking thing sort of skipped me.  Don't get me wrong, when I put my mind and energy to it, I cook very well.  As an accomplished eater, I do have an idea of what things should look and taste and smell like when everything is going well on the stove.  But I digress.  My parents love kitchen gadgets almost as much as I do.  So, when poaching eggs, they had an insert to be placed on top of boiling water.  It makes beautiful perfectly poached eggs especially tasty because my mom would put a little butter in the gadget to ensure they didn't stick.  Imagine my surprise when, a couple of years ago, I found out you can poach eggs in water . . . WITHOUT A GADGET.  I know, amazing right?  I did mention that I'm not a terribly accomplished cook right?  Well I'll just say simply that, while I knew about the traditional egg poaching technique in theory, I was never able to eat one of my doing.  Until today.  Thanks to WW Online Cooking Class on Poaching Eggs I just had an amazing breakfast and discovered that the taste of a traditionally poached egg is better than the insert version!  My egg was sooooo beautiful!  I wish I had taken a picture of its perfect little formed self.  It's rich and a little earthy and, when paired with roasted tomatoes, a little pepper jack cheese and an English muffin, the perfect way to have a lower-calorie decadent breakfast!  I'll admit I was hungry.  I will also admit that I'm really proud that I learned how to poach an egg.