Use a deep pan and make sure that your boiling water fills around 7/8th of the pan. Turn the heat to medium and wait until the bubbles are looking like champagne bubbles (this is the most important part) - they need to be tiny and fast flowing

Crack your egg into a ramekin and then pour it in as close to the surface of the water as possible in an even movement. Don't put more than 3 eggs in at a time

Now leave it, don’t touch it or swirl it. Let it do its own thing for about 2/3 minutes (3/4 minutes if you don't like a runny yolk) and then scoop out with a slotted spoon