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12th March 2018
10:17pm GMT
Otherwise, here's what he recommends:
1. Use cold eggs that are as fresh as possible - the whites are less prone to separating if the egg is fresh.
2. Use a deep saucepan and make sure the water is barely simmering, otherwise the bubbles will upset the structure of your egg.
3. Use a splash of vinegar to coagulate the eggs.
4. Crack your eggs into the water using a sieve; a very fine small sieve then immediately lowered into the water will remove any excess, stringy whites.
5. Don't stick to a time but remove eggs when the egg whites are opaque but still wobbly (every saucepan is different and different eggs will cook in different ways).
6. Put them straight onto a paper towel.
Let us know if you give this technique a go and how you get on!
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