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@loosyjean - I don't know what they do in your family, but over here... YELLING AT PEOPLE IS CONSIDERED BAD FORM!!!

I discovered a tip that changed forever my life of egg-poacher: crack the (extra fresh) egg into a metal ladle and dunk everything into boiling water with a splash of vinegar in it. The genius is by epicurious and you can see their enlightening video in my post here:

http://cazzarole.blogspot.com/2007/04/questione-di-mestolo.html

(yes the blog is in Italian but the video speaks English :)

All the tips sound right to me. I am of the "cover" school, so I guess I like a bit of white over the yolk on mine, which is what happens when I use the cover. I prep like most--vinegar, vortex, drop, 2 minutes, cover, off heat, run toaster. Mine takes about 3 minutes. I check the eggs to make sure they are not getting hard after about 2 minutes. Salt, pepper, EAT!

My fondest memories are my mother cooking and baking Christmas dinner with all the trimmings and cakes and pies. garrettsambo@aol.com

My fondest childhood food memory is anything with my grandma. Seems she was cooking all the time, and the kitchen really was the heart of the home. Wether it was eggs and bacon for breakfast or a large family celebration, grandma always did it all, and with love. I do remember that she had to make meat and potatoes for grandpas lunch everyday!

homemade vanilla ice cream and brownies on the 4th of july around the fire pit while watching fireworks from the backyard.

Everything my Grandma cooked was delicious but her breakfasts were my favorite. As a kid I couldn't wait for morning to come! She'd bake biscuits from scratch mixing with the scents of bacon, home fries and scrambled eggs with vegetables.

My fondest memory was during the summer. The entire family would get together on a hot summer evening and we would use a hand crank ice cream machine to make some of the best tasting icecream ever

My grandmother's seafood gumbo - she made it over a fire in a big pot in the backyard. She lived two blocks from the beach in Mississippi, and when she was ready to add the shrimp and crabs, my dad and uncle would go down to the boats and buy it fresh, and add it to the gumbo.

The first time I had Greek food at a restaurant in St. Augustine, FL.

While my mom would bake from a recipe, I would mix ingredients to my liking alongside. She would write down the measurements I used in the off chance I made something edible. Most of my baked goods tasted like baking soda.

Grilled steak cooked over real wood fire in the living room fireplace. Never tasted anything else that was quite the same.

roast beef and yorkshire pudding I can make a great roast but my yorkshire pudding has never been as good as moms and grams