Bring a pan of water “at least 5cm deep” to a simmer, but don’t be tempted to add any salt at this point, as it will break apart the egg white.
Create a gentle whirlpool in the pan, as this helps to prevent wispiness by letting the egg white coat the yolk.
Ensuring the pan is over a low enough heat that only small bubbles are rising, slowly tip the egg into the centre of the whirlpool.
BBC Good Food recommends cooking the egg for three to four minutes, or until the white is set.
Then all that’s left to do is lift the egg out of the pan with a slotted spoon, before placing it on kitchen paper and trimming off any wispy bits that may remain.