Poaching an egg

I recently looked up an actual recipe for how to poach an egg since I was interested in making Eggs Benedict. I didn’t end up buying all the ingredients for an Eggs Benedict, but I did buy eggs so I decided to practice poaching them. I looked at Alton Brown’s recipe and it worked like a charm. The first time around, I messed with the egg a bit too much since I thought I didn’t do the whirlpool method properly. The second time I left it alone, but it turned out that I needed more than 5 minutes – like 10 minutes for it to be cooked properly. I think that the water wasn’t hot enough when I did it. After looking up the science behind poaching eggs, it was cool to read that the vinegar was the main reason why the egg keeps its shape. All this time I could’ve looked this stuff up, but now I finally know how to poach an egg for real.