The most important difference is that poached eggs are cooked directly in simmering water, while coddled eggs are cooked in a ramekin or another heat-safe dish in a water bath. It shouldn't be too ...

Also use freshest eggs possible as these keep their shape the best – whether frying or poaching. I start by putting a non-stick pan of water on to boil, then turn it down to simmering and add a ...

Article continues below If the eggs are cooked before other components of your dish, James offers a handy tip to keep them piping hot. He suggests keeping the simmering water on the hob until ...

Spoon the poached egg into the cold water. Repeat 3 times and keep the water gently simmering when all the eggs are done. Top each muffin half with a slice of smoked salmon. Reheat all the eggs in ...