Eggs are wonderfully versatile but challenging to master.

Perfect poachies; softly boiled and superbly scrambled whilst demanding skill, judgement and careful timing, seem to be a game of chance.

Poachies. What a superb companion to avocado, fish and so many other dishes; but achieving that gooey loveliness demanded by its very purpose isn’t always guaranteed. I can’t say I’m an expert but I can say I do enjoy spells of victory when I turn out perfect poachies. Oh what a glorious sight is that golden liquid oozing over your dish.

Temperature and timing are just two variables which affect the outcome. Room temperature eggs; water just at the boil for 3 to 4 minutes should be control enough. You would think.

Lower a ramekin containing a room temperature egg into a bath of boiled salted water with a splash of white wine vinegar; wait for a moment and release; place a lid on; 3 to 4 minutes later – perfect poachies. Well most of the time.