A perfectly poached egg is delicious served with fishcakes or smoked haddock, or simply on buttered toast. For best results, use really fresh eggs.
Pour boiling water into a shallow pan or frying pan, to a depth of about 3cm. Bring back to the boil then reduce to a simmer.
Crack each egg into a cup, then gently tip into the water. Cook no more than 2 or 3 eggs at a time.
Keep the water simmering for about a minute, until each egg white is opaque.
Carefully remove the poached egg with a slotted spoon and serve immediately.