Bring some water to a boil in a small saucepan - mine is about five inches deep. If you are poaching more than 2 or 3 eggs, you can use a large frying pan. Again don't add too much water.

Break the eggs, one at a time, into small ramekins. If you have enough ramekins, it is a good idea to do this first, so that the eggs all go into the water at virtually the same moment.

Add a pinch of salt.

Swirl the water with a spoon and gently slide the eggs into the boiling water.

Cook for three minutes for soft, but cooked, egg yolks.

Carefully remove the eggs from the water using a slotted spoon. Drain well before serving.