Because I'm always hungry. Or, it's just my passion. Or both.
So, I read this article again and got me thinking "Hey! How about I try that out?". Cooking poached eggs doesn't look so easy to me but one particular method involves a cling film and some olive oil, which sounds ridiculously easy. Oil the film, put an egg on top, tie it up and dump it in the pot for a few minutes and done! A poached egg. But, did it work out for me? Well... sorta. Sometimes it wasn't cooked enough, and sometimes I overcooked the damned thing till it becomes just a regular boiled egg. Practice makes perfect, eh?
On a side note, if anyone's in Malaysia and craving for a bowl of Tom Yum, somewhere between the borders of Malaysia and Thailand serves the best kind. A perfect blend of sweetness, sourness, spiciness and prawns in a bowl. Or, you could just go to Thailand and get a bowl of one. The best Tom Yum is served there, or so I heard.