A chef has shared their top tips on making the perfect poached eggs - and by following these simple steps you'll be able top whip up the breakfast staple whenever you want.
Whether it's getting the temperature wrong or being too hasty, there are several pitfalls for amateur chefs to fall into, as the Daily Star reports.
But Jordan Moore, senior recipe developer at food box company Gousto, knows all too well how people struggle with poached eggs and wants to help.
He said you need to pick the right eggs, use certain types of pans, and Jordan's also added a few other little-known hacks to help get them just right.
What do you think of Jordan's tips? Let us know in the comments...
Jordan said: "To avoid the egg-white spreading through the water, always opt for the freshest eggs possible.
"As eggs get older, the whites get more liquid, meaning you run the risk of the whites spreading around your pan. If you do have older eggs spare don’t let them go to waste, they are perfect for making soft boiled and hard-boiled eggs."
"A drop of vinegar or lemon juice in your water can really help the whites to set up and envelop the yolk fully. The acid reacts with the egg-white, allowing it to firm up more quickly, rather than spreading through the water.
"Don’t use too much though. A teaspoonful is a perfect amount to avoid leaving an acidic taste on your poached eggs."
Jordan also said you have to be careful to get the water to the right temperature, as if it boils too vigorously it will rip the egg apart.
He continued: "Vigorously boiling water can cause the egg to tear and break. Instead, look for small bubbles at the bottom of the pan so you know you’ve got the right temperature.
"To achieve the perfect poaching temperature bring the water to the boil and then reduce to simmer.
"Not only do the small bubbles mean you’ve got the heat right, they can also stop your egg from hitting the bottom of the pan and sticking.
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"Use a really deep pan for that classic tear-drop shape. To help you get perfect poached eggs, use a really deep stockpot, full to the brim with simmering water. Forget the whirlpool and vinegar technique this time, and simply drop your eggs into the water.
“As the depth of the pan is so great, the egg white will wrap around the yolk before it hits the bottom, leaving you with a gorgeous shape, perfect for eggs benedict or topping avocado on toast. Poaching an egg in shallow water will create a flat-shaped egg.”
The chef advised: “Doing this will help the eggs form a more spherical shape.
"The eggs transferring from a cold to hot temperature will increase the chances of a runny yolk yet keeping the firm consistency of the whites, as it slows the cooking time of the yolk, whilst letting the whites cook completely.”
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