Poached egg

Crack open the egg in a cup or ladle, without breaking the yolk. Bring a pan of water with a dash of vinegar to the boil. Turn down the heat when it boils.

Stir in the water, creating a kind of whirlpool. Carefully lower the egg into the centre of the pan. Be careful, the water should absolutely not boil, otherwise the bubbles will pull the egg apart. Let it poach for 3-4 minutes.

Remove the egg from the water with a slotted spoon and let it drain on kitchen paper. You can cut off the tips if you like, so the egg looks nice too. Sprinkle with salt and pepper.