Fans of poached eggs know how difficult they are to get exactly right and certain guidelines exist to cook them perfectly.
However, one Michelin star chef is advising budding cooks to completely ignore the long-standing method of placing the raw eggs in boiling water that also contains a drop of vinegar.
The step is widely linked to poached eggs and is possibly the most popular way to cook them, as it is said this keeps the raw egg intact while cooking. But an owner of a fine dining restaurant has explained why you should ditch the acid for good.
