Poached eggs

Ingredients

• 4eggs, as fresh as possible
• 1/2 tspsea salt
• 1/4 tspblack pepper

Method

1. 1

   Crack each egg into a fine strainer set over a bowl and let it sit for a few seconds. The thin, watery white runs straight through, leaving the tight white clinging to the yolk. Tip each strained egg into its own cup.

2. 2

   Fill a wide pan about 8cm deep with water and bring it to the boil, then turn it right down until the surface is still and only the occasional bubble rises. Do not add salt or vinegar.

3. 3

   Lower each cup until its lip touches the water and let the egg slip out. Cook for 3 minutes for a completely liquid yolk, 4 for a jammy one.

4. 4

   Lift each egg out with a slotted spoon and rest it briefly on a piece of paper towels to take the water off the bottom, then season with salt and pepper and slide them onto hot buttered toast.