How to poach an egg

Simmering an egg in a water will give you a firm white and a runny yolk - perfect to break over a salad and a staple in Eggs benedict. As cooking them requires no fat, it's also a healthy way of eating eggs too (although don't count on that if you're smothering them with Hollandaise)!

Here is how to do it: bring a pan of water to a rolling boil and add a little white vinegar (1 teaspoon to 1 litre of water). This will help set the egg white.

You want your eggs as fresh as possible, and at room temperature as this will mean they have firmer whites. Crack each egg into a cup, being careful not to break the yolk.

Once the water in boiling, stir it to create a whirlpool effect and pour the egg in. The swirling water will wrap the white around the yolk. Simmer for about 3 minutes until the white is set but the yolks are still runny.

Learn how to scramble eggs