Poached eggs, with and without the 10-second firm-up

For the 10-second firm-up, prick the egg with a pin to make a tiny hole and drop it in its shell into boiling water for 10 seconds only.

Bring water two inches deep to a bare simmer and add about a tablespoon of vinegar, which helps the eggs hold their shape and the whites coagulate.

Stir a whirlpool, crack the egg close to the water and drop it in; poach 4 minutes.

Lift onto a plate lined with paper towel. Repeat with the firmed-up egg in a fresh vortex.

Season with salt and pepper and finish with parsley; the ideal is an oval with the white wrapped round the yolk.