Pour enough water to reach halfway up a pot. Add 10ml vinegar and bring to the boil. Reduce the heat and keep the water bubbling gently. Crack the egg into a small bowl or cup as this makes it easier to control, and position the egg over the pot. Slowly tip the egg into the bubbling water and cook gently for about 1 minute without touching it. Slowly and carefully spoon a little of the water over the centre of the egg, so that the yolk also cooks. Use a slotted spoon to lift the egg from the water. Neaten any rough edges and transfer to a plate ready for serving.
COOK’S TIPS
• Swirl the water with a spoon as this will cause the egg white to wrap itself around the yolk.
• Avoid adding salt to the water as this will cause the egg to spread.
• A poaching ring may be used to help keep the egg’s round shape.
