Break the eggs into small bowls or glasses to make them easier to transfer to the pan.

Fill a deep frying pan at least 2.5cm deep with boiling water from the kettle.

When you see small bubbles forming, reduce the heat.

Gently lower the egg into the water.

Add more eggs if required.

Set a timer for two minutes.

Remove the pan from the heat.

Set a timer for ten minutes.

Using a draining spoon, lift the egg out of the water.

Dry any excess water using kitchen towel.

Transfer to a plate.

Serve immediately.