![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/poached-egg-recipe-4998947.jpg?r=1696628148633\")
<\/p>\nThere is nothing better than waking up and making yourself a hearty breakfast on a Saturday morning, and one celebrity chef has shared his professional \u201csecret tips\u201d on how to cook up the perfect poached egg.\u00a0<\/p>\n
It has long been a cooking myth that the best way to make poached eggs is by adding vinegar to a pot of boiling pot water but British cooking legend Jamie Oliver has quickly debunked this theory.\u00a0<\/p>\n
In a video online, Jamie said: \u201cSome people say put some vinegar in the water, really? Why? Yes, it does firm up the egg but it tastes like vinegar so what I would suggest is don\u2019t bother.\u201d<\/p>\n
However, there are a few clever cooking techniques in order to get your eggs \u201csuper, silky and gorgeous\u201d every time you cook them.\u00a0<\/p>\n
It is incredibly easy to cook this breakfast favourite according to Jamie who has shared his poached egg recipe which he promises \u201cwill change the way you cook forever.\u201d\u00a0\u00a0\u00a0<\/p>\n
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Before you even begin cooking, Jamie said that the key trick to making scrumptious poached eggs begins when you are at the supermarket.\u00a0<\/p>\n
He said: \u201cThe only way to poach the perfect is if you have really, really fresh eggs, end of story. When it comes to shopping, don\u2019t go to the front, go to the back and get your eggs.\u00a0<\/p>\n
\u201cEven if you have to knock them all over, go to the back because they\u2019ve got the freshest ones.\u201d\u00a0<\/p>\n
Jamie added: \u201cIf you have lovely fresh eggs then you are going to win most of the time.\u201d\u00a0<\/p>\n
When cooking a poached egg, make sure you are taking your time and not cooking the eggs on the highest heat, as your eggs will come out hard and rubbery.\u00a0<\/p>\n
To begin, get a pot onto the stove and bring the water to a boil. Once there are bubbles, take the pot off the hot stove and let it subside. The water should be very hot, but not actually bubbling.\u00a0<\/p>\n
Jamie said: \u201cPoaching is not boiling, boiling will smash the eggs all around. Poached eggs are gentle. \u201c<\/p>\n
Don’t miss… <\/strong> We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n If you have not got fresh bough eggs, then Jamie said there is a simple cooking method to make sure your poached egg stays firm and together while in the pan.\u00a0<\/p>\n Take and spoon and whirl the water around in the pan before adding your egg, and will help the poached egg keep its shape.\u00a0<\/p>\n Jamie said: \u201cIf you spin your spoon around in the pan, and then you get your egg and plot it in the middle, you see the inertia of the water is wrapping around the yolk.\u201d\u00a0<\/p>\n In order to easily add your eggs to the pot, Jamie has suggested cracking the eggs into a cup first and then gently lowering the cup into your simmering water.\u00a0<\/p>\n Jamie has said that cooking a poached for \u201croughly around three minutes\u201d will get the egg incredibly soft and tender.\u00a0<\/p>\n Once done, Jamie said the egg should look like \u201ca lovely, fresh springy mozzarella\u201d which means it should be taken out of the pot.\u00a0<\/p>\n Next, it is time to serve your poached egg on some warm toast with butter and seasoned with salt and pepper to your liking, and that is how to make a perfect poached egg.\u00a0<\/p>\n Jamie said: \u201cA nice little poached egg, cooked to perfection\u201d.<\/p>\n
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<\/p>\nSpin the water to keep the egg together\u00a0<\/h3>\n
Cook for around three minutes<\/h3>\n