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Heat the water: Fill a deep saucepan with water and bring to a gentle simmer. The water should barely be moving, not a rolling boil. Add a splash of vinegar if you like, though Ramsay says this is optional.
Crack the egg: Crack one egg into a small cup, ramekin or teacup. This lets you lower it gently rather than dropping it from height.
Create the whirlpool: Use a slotted spoon to swirl the water in a circular motion until you have momentum in the centre.
Lower the egg in: Gently ease the egg into the centre of the whirlpool. The current carries the white around the yolk as it falls. Do not drop it from too high or the yolk will fall through the white.
Poach: Cook for 3-4 minutes for a set white and runny yolk. Keep the water at a gentle simmer throughout.
Remove and drain: Lift the egg out with a slotted spoon. Rest briefly on kitchen paper to drain, then trim any wispy white with scissors if needed.