Daunted by poached eggs? Never fear! We share our must-know technique to achieve that irresistibly oozy yolk every time.
Start by bringing a medium saucepan of water to a simmer. Add 1 tbs white vinegar to the water - this helps the egg hold together during poaching.
Crack 1 egg into a small cup. Stir the water in the pan to make a whirlpool then, from just above the water, gently pour the egg into the centre of the whirlpool.
Cook, without stirring, for 4 mins for a soft yolk or 8 mins for a hard yolk. When your egg is done, use a slotted spoon to remove it from the water and place on a plate lined with paper towel to absorb any water.