Third the one with the hairy chest

And then after that we never knew them, fourth the golden eagle? Who knows, but after quickly googling them, (as you do), I discovered some interesting ones - disappointingly we never reached Sixth the one in the washing machine..
Moving on, swiftly..

The poached egg is a simple and tasty accompaniment to a dish, or one in itself, but getting it just right takes a little practice. In my opinion there are a few components and measures to make the perfect hardened, but runny egg. 

For me, these include: 

• The means of binding of the egg,
• The amount of water used,
• The temperature at which the egg is cooked, 
• The time for which it is cooked

• Crack an egg into a ramekin, both to ensure it isn't a bad egg, and so that it can enter the water easily. 
• Boil some water in the kettle, (and why not boil enough for a cup of tea at the same time), pour it into a small pan -about 3cm worth, it's important not to use too much water which will overcook it.
• Splash a little vinegar to bind the egg white, then whisk into a whirlpool.
• Pour the egg into the water by placing the ramekin into the water itself,(this will hopefully allow the white to form around the yolk.)

Turn the heat down so that it is gently bubbling and cook on a low setting for 3minutes. 

With 30 seconds to go, lift the egg out using a drainer (as pictured in the top photo), and with the back of a fork, check how hard the yolk has become. If you're happy then remove it, but usually the full 3 minutes will do the trick.
Now drain the egg and serve as you wish. Personal favourites : combined with smoked salmon and steamed asparagus.

Or just with a sprinkling of pepper and ideally a nice thick piece of bread.

Enjoy! I hope this helps you to develop your perfect version of a poached egg.
Please let me know how you get on, or if you have any variations of your own.