Poached egg

1. Working with 1 egg at a time, crack an egg on to a saucer.
2. Fill a wide saucepan with water until approximately 8cm deep.
3. Add 2 teaspoons of white vinegar and 1 teaspoon salt.
4. Bring to the boil over medium-high heat. Reduce heat to low-medium – water should be just simmering, with small bubbles rising from the base of pan and small ripples across the top of the water.
5. Fill a bowl with cold water and set aside.
6. Using a wooden spoon or whisk, stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).
7. Slide egg from saucer into centre of whirlpool, as close to water as possible.
8. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk, without stirring.
9. Using a slotted spoon, transfer egg to the bowl of cold water (this stops the cooking process).
10. Remove and drain on a plate lined with paper towel.
11. During and between cooking eggs, use slotted spoon to skim any foam from water surface.
12. Repeat with remaining eggs.