Poached egg

Use a very fresh egg: its whites are thick and gelatinous and hold together; old eggs have runnier whites.

Crack the egg into a fine mesh sieve set over a small bowl and let the watery white drain off, leaving the gelatinous centre. Optional; unstrained eggs just have more flyaways.

Bring a pot of water to a boil, then turn it down to low.

Add about a tablespoon of light-coloured vinegar to help the egg hold together.

Swirl the water to make a vortex and gently release the egg into its centre.

Cook about 3 minutes, covered, for a soft yolk and a firmer white.

Lift the egg out with a slotted spoon onto a paper towel; trim any straggling white with a spoon or fork.

Season with a little Maldon sea salt and pepper; serve on toast, an English muffin or a biscuit, with avocado, smoked salmon or wilted greens.