Start by cracking an egg into a small strainer set over a bowl or glass. Allow it to sit for about 30 seconds, gently jiggling to let the watery whites drain away.

Carefully transfer the strained egg into a teacup, repeating the process for each egg.

Fill a pot with about 3 inches of water and bring it to a boil over high heat. Once boiling, reduce the heat until tiny bubbles are rising from the bottom.

For the easy method, submerge the teacup into the water and gently roll the egg out onto the pot's base. Add more eggs within 15 seconds.

After about 20 seconds, gently turn the eggs over with a slotted spoon. Repeat this after another minute.

After a total of around 1 minute and 30 seconds, check the eggs. The whites should be soft but set, while the yolks should be beautifully runny.

Carefully lift the poached eggs out of the water with a slotted spoon and transfer them to a paper towel to drain for about 15 seconds.

Serve the warm poached eggs immediately, perhaps on toast or alongside sautéed vegetables.

For the whirlpool method, create a vortex in the boiling water before carefully slipping the egg into the middle. Allow the eggs to cook for 1.5 to 2 minutes.