WATER SIMMERING QUIETLY

Bring the water to the boil with a dash of vinegar. Very important: It should only simmer very gently and never really boil. If the water is too hot, the egg white will set too quickly and the egg yolk will not be able to cook.

Gently slide the eggs into the water Then crack the freshest eggs possible into a small bowl and slide them into the hot water. Immediately wrap a spoonful of egg white around the yolk so that the two hold together nicely.

Cook for 3 to 5 minutes Cook the egg in the water for three to a maximum of five minutes. Depending on whether you want the yolk to be velvety and runny or a little firmer. It tastes particularly delicious as (("Poached egg with chilli butter and yoghurt"))