Perfectly Poached Eggs
In a large saucepan, add water to 5-6 cm. Bring to the boil. Break an egg into a small bowl. Reduce heat until water is barely bubbling, then with a large spoon, gently stir the water in a circular motion to create a whirlpool which will draw the egg into the centre of the pan. Carefully slide the egg into the water.
Allow 3½ - 4 minutes for poached eggs with firm whites and soft, runny yolks, and 4-5 minutes for firmer yolks.
You can test for softness/firmness by lifting an egg on a spoon and gently pressing a finger on the yolk. You can add a pinch of salt and ½ teaspoon of vinegar to the water before adding the eggs to help them hold together. Eggs should be cold for poaching so use them straight from the fridge.