Fill your pan to about 5cm and bring it to a simmer. While you’re waiting, crack your egg into a small cup or ramekin. It’ll be easier to slide into the water. When the water’s simmering, stir to create a whirlpool. This will help the white wrap around the yolk. The heat should only be high enough to make small bubbles – any harder will break up the white. Now slowly tip the egg in the centre and cook for 3-4 minutes or until the white is set. Remove your egg with a slotted spoon and drain it on kitchen paper