A Challenge: Poached Eggs

I've never made or eaten this type of egg, but I think tonight or tomorrow morning will be a good time to try it.

This recipe is courtesy of Food Network's Alton Brown- I think he is a culinary genius ;)

• Water
• 1 tablespoon white wine vinegar
• 4 large whole eggs

Directions

Pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2-inches, place over high heat, and bring to 190 degrees F. Add the vinegar. Gently crack each egg into a custard cup. Lower each cup into the water until it touches bottom and gently pour in the egg. Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate. Trim the edges of the white with the side of a spoon and serve immediately. Eggs may be stored in ice water in the refrigerator for up to 8 hours. Reheat in hot water for 1 minute before serving.