* Take your freshest eggs out of the fridge (they should be cold)

* Bring at least 5cm of water to the boil, then reduce the temperature to the lowest simmering point possible.

* Add one teaspoon of vinegar or lemon juice to the boiling water.

* Break the egg into a small bowl or saucer.

* Wait for all the tiny bubbles of the side of the pan to disappear before very gently sliding the egg into the water.

* Cook the egg for about 3-4 minutes.

* Lift the egg out with a slotted spoon and drain on a paper towel.