Crispy Poached Eggs

• 2 large eggs, plus 1 beaten egg
• 4 tbsp plain flour

Start by getting a bowl of iced water ready. Pre-poach the eggs for 2½ minutes, according to the method on page 14, then plunge them straight into the iced water to cool down. Once they are cold, remove the eggs from the water and place on a clean tea towel. Gently dry them.

Place the flour in a shallow bowl and season with salt and pepper. Put the beaten egg into a second shallow bowl,