From breakfast to lunch and through to supper, poached eggs are a real treat. Serve them plain or with a sauce, on toast, floating in a soup, or sitting atop my onion tartlets. It is easy to poach eggs neatly draped in their whites, and it takes only 5 minutes of your time. A word of advice – don’t add salt to the water as it hinders the white compacting and studs it with tiny holes. In 1982, my brother Albert and I accepted the challenge to cook a dinner for 3,500 people at the Royal Albert Hall. The first course was a classic Roux Brothers’ dish oeuf poché Albert, comprising artichoke bases, smoked salmon mousse and poached eggs, topped with a slice of smoked salmon. It took a brigade of four chefs led by my nephew, Michel Roux Junior, a day and a half to poach 3,500 eggs to perfection – truly the stuff of nightmares!