simply the best poached eggs

Before you start: Always poach in deep water. The deep water makes the whites collect around the yolks and the eggs become quite bulbous as they travel to the bottom of the pan.

I use: A deep saucepan.

Cook: Crack the eggs into cups and whisk the vigorously simmering water in a circular motion. Pour each egg into the middle of the spinning water to pull and set the white around the yolk and poach for 3 minutes until the white has set but the yolk still has a runny, warm consistency. Lift the eggs out with a slotted spoon and drain on kitchen paper.