I’d like to Broach
the executive subject of
Poached Eggs
to achieve the perfect
Spherical Shape
short of white wispies
approach the Operation
nifty
with a ramekin
for dynamic in
pouring of the Egg
into the water boiling
contrary to certain recipes
a smidge of Vinegar
isn’t necessary
(unless your stove has a Vent
for vinegar is a contributor
of Unpleasant Scent)
nor is Salt needed
but for Custard-like Consistency
it helps the Egg to sieve it
through a fine mesh
cook for three minutes tops
use a slotted spoon to remove
a dash of Pepper for passion
but do not encroach
the Poached Egg with a Sauce
just poke the Yoke
for a Gushing
