If poaching eggs is always a hit and miss undertaking, you might want to consider this ingenious solution to meandering egg whites and strangely shaped poached eggs. No funny business with vinegar, mini water cyclones in your cooking pot or slippery sliding with saucers. These 'pods' also, theoretically anyway, do away with soggy, water laden eggs that take all the crunch and fun out of toast and crusty English muffins. "Theoretically" because I haven't tried them, yet. The idea alone though ...