Thanks to all of the readers who advised me on poaching eggs. Apparently the modus operandi for the perfect poached egg includes:
- Some lemon juice or vinegar in the water.
- Use an ordinary, not a shallow pan.
- Heat the water to a slow boil, not a rolling one.
- Use a whisk to create a vortex, and pour the egg (from a dish) into the centre of the vortex.