Bring the water to a rolling simmer

• Fill a pot with water and bring it to a rolling simmer.
• Add a little bit of salt to the water.

Strain the egg

• Crack the egg into a sieve.
• Let it strain off the watery parts of the egg white for about a minute.

Stir the water gently

• Stir the water and wait until it has a dense list of swirls.
• Keep the gentlest of movement so the egg doesn't stick.

Poach the egg

• Ease the egg into the water in one go.
• Set a timer for 2 minutes.
• Test the firmness after 2 minutes and put it back in to get the finish you like, usually about another 30 seconds.

Drain and serve

• Take the egg out with a slotted spoon.
• Put it onto a paper towel to get rid of the excess water.
• Finish with a little salt and pepper.