“Give the water a stir, you don’t need to whisk it to create a vortex, the stir just helps it to move so it doesn’t stick to the pan, and the protein can set,” he explained.
Next, “set a two-minute timer” which Paul said “is not going to be long enough but I always like to check it before”.
“Give it a little look, don’t walk away from it, see how that water’s not boiling? No vinegar in there, not gone all scummy, not going to taste like c**p.”
After two minutes, “give the egg a little check”. He used a female spoon – the round metal one with holes in to remove the egg and “drained it on some paper”.
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