Poached eggs won't break or go wispy if you do 1 thing when cooking - no vinegar needed

Poached eggs are a delicous brekafast treat. While they look effortless when served at a café or restaurant, poaching eggs at home often feels like a challenge. Too often, the whites spread into wisps, the yolk overcooks, or the whole egg breaks apart.

There are many different methods out there promising the perfect poached egg, from adding vinegar to the pan to making a whirlpool in the water. However, a Michelin-starred chef says the process can be simplified without any extra faff by using a straightforward method. Paul Foster, who owns Michelin-sra restaurant Salt, thinks the quality of eggs and the temperature of the water are the most important factors.

"Only the freshest British Lion eggs will give that neat, plump poached finish," he said.

He added: "As a chef, I've cooked with eggs every single day of my career, and I always look for the British Lion mark. It's a guarantee that the eggs have been produced to the highest standards of food safety."

The chef, who has worked at high-profile restaurants including Le Manoir aux Quat' Saisons and Restaurant Sat Bains, believes you can do without vinegar by simply ensuring the water is at the right temperature before adding the eggs.

This means keeping the water in the pan just below a simmer, rather than boiling, as forceful bubbles can crash into the egg and cause the whites to disintegrate.

Paul said: "Keep the water just below a simmer, no rolling boil, and you'll achieve a beautifully tender egg without the need for vinegar."

How to cook a poached egg

1. Start with only the freshest British Lion eggs. Fresh eggs hold their shape much better in the water, giving you that neat, plump poached finish. Older eggs tend to spread out and create wispy whites.

2. Fill a wide saucepan or deep frying pan with water and bring it just to the point of a simmer. You want small bubbles forming at the bottom, but no rolling boil. A vigorous boil will break up the delicate whites.

3. Crack your egg into a small ramekin or cup first. This makes it much easier to slide the egg gently into the water and keeps the yolk intact.

4. Allow the egg to cook for about three to four minutes for a runny yolk, or a little longer if you prefer it more set. Keep the water at that gentle simmer, never boiling.

5. Use a slotted spoon to carefully lift the poached egg from the water.