For one poached egg
The surest route to perfection is having a really fresh egg – which can be tricky, if you have to rely on supermarkets for your eggs. Bring a pan of water, about 6cm deep, to a gentle simmer. Add a drop or two of vinegar. Using a whisk, stir vigorously to create a whirlpool. Break the egg into a ramekin and then, just as you remove the whisk, drop it into the centre of the whirlpool (this can take a bit of practice). Cook for a minute and 30 seconds, for a just-set white and runny yolk. If you are cooking multiple eggs, as soon as one is cooked, drop it into a bowl of iced water, then – before serving – plunge them all back into boiling water for 30-45 seconds to reheat. Season and eat with hot buttered toast.
