Three minutes to cook, a lifetime to master – the poached egg makes a great breakfast or welcome addition to a light supper. Don't panic. You can do this.
Fill a small pan just over one third full with cold water and bring it to the boil.
Add the vinegar and turn down to simmer.
Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2-3 minutes.
Remove with a slotted spoon and drain on kitchen towels.
Season with salt and freshly ground black pepper and serve immediately.
Use the freshest eggs for best results – the whites will hold together better.
Another trick is to gently place the egg in a fine sieve before cooking. This gets rid of the watery parts of the white, which go stringy when cooked and cause the water to go cloudy.