Fill a deep saucepan with water and bring it to a gentle simmer, with small bubbles rising, not a rolling boil. Too much movement breaks up the egg. Add a pinch of salt.
Crack 1 fresh egg into a small bowl or ramekin so you can slide it in smoothly and keep the yolk intact. Stir the water in one direction to make a whirlpool, which helps the white wrap neatly around the yolk.
With the water simmering, NOT boiling, slide the egg into the centre of the whirlpool. Leave it undisturbed for 5 minutes for a runny yolk, or 6 minutes for a slightly firmer centre. Repeat with the second egg.
Lift out with a slotted spoon and drain briefly on kitchen paper. Trim any stray bits of white if you're feeling fancy, season well and serve. I love mine with Avo-No-Cado and bacon on a buttered flatbread.
BIFF, BOSH, NOSH!
Biff's Tips Bulk poaching. To prep ahead, poach the eggs for just 2 minutes so the whites set, then drop them into cold water. They keep for up to 2 hours. Warm them in simmering water for 30 seconds to...
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