Chef shares 'foolproof' method for poaching an egg to get 'perfect' results

Everyone loves a poached egg, but it can be a hard thing to get right. John Kanell, from YouTube channel, Preppy Kitchen, said: "Poached eggs are one of my all-time favourite ways to enjoy eggs."

To his 4.81 million followers, he shared various ways to savour poached eggs: eggs Benedict; eggs Florentine; and "they're lovely in salads". He added: "They're so good. That gooey yolk and perfect white... it's hard to beat."

He said poaching an egg is "really easy" when using his method. Showing his preferred way to poach an egg, John begins with a large, wide saucepan. He fills the saucepan with two inches of water, places it on medium-high heat and brings it to a boil, reports the Express.

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John said: "As long as you're using fresh eggs and your water is gently boiling, not violently coming like a rolling boil, you're going to be OK." Fresh eggs which will sink to the bottom of a glass of water and lay flat on its side are required because they are "more coagulated and thicker".

He said: "We're going to use a tablespoon of vinegar. But it's really optional. Vinegar will coagulate an egg white, and almost cook it with acid."

While the pan of water is gently boiling, the next step is to crack an egg and transfer it to a small bowl or ramekin. Now reduce the heat "until it is just barely simmering", John advised; once this is achieved, add in the tablespoon of vinegar.

John added: "Use a spoon and create a swirling vortex of water. And now [you're] going to carefully plop the egg right into the centre.

"Leave the egg to cook for three minutes, or until the egg white is opaque, it's firmer, and it gives a bit when gently pressed with a spoon."

Once cooked, you can remove the poached egg with a slotted spoon knowing the yolk will still be lovely and runny inside. This is the "traditional" method for poaching an egg, and it works perfectly to create a delicious bite to eat.