There’s something undeniably satisfying about a perfectly poached egg. With a delicate, silky white encasing a rich, golden yolk that oozes with every bite, poached eggs are a luxurious breakfast treat. Whether served on hot buttered toast or with hollandaise sauce, they are the star of any dish.

But while they may look effortless, mastering the art of poaching an egg can be tricky. From runny whites to yolks that break apart, many home cooks struggle to get it just right. According to chef Marc Williams, director of The Cookery School at The Grand in York, adding one ingredient to the pan before cooking the egg can help it keep its shape.

"For poached eggs bring a large pan of water to a steady gentle simmer, add a good splash of white wine vinegar - this helps the eggs stay firm and keep their shape, then create a little whirlpool in the water and crack your eggs into a ramekin first rather than straight from the egg into the water," chef Marc said.

One of the biggest debates in the world of poached eggs is how long they should be cooked. Some prefer a soft, runny yolk that spills over toast, while others like a slightly firmer center with a creamy consistency.

Marc insists three minutes is the golden rule for cooking the perfect poached egg. He said: "Three minutes is all it needs and then remove it and rest on a paper towel to remove excess water before serving."

How to cook a poached egg

Follow these step-by-step instructions to achieve a beautifully poached egg with a soft, runny yolk and firm whites.

How to make the perfect poached egg

You’ll need:

• One fresh egg
• A large pan of water
• One to two tablespoons of white wine vinegar
• A ramekin or small bowl
• A spoon
• Paper towels

Instructions

Fill a large pan with water and bring it to a gentle simmer over medium heat. The water should not be boiling – just lightly bubbling.

Pour in a good splash (about one to two tablespoons) of white wine vinegar. This helps the egg whites firm up and hold its shape.

Crack the egg into a ramekin or small bowl instead of directly into the water. This makes it easier to control and prevents the yolk from breaking.

Use a spoon to stir the water in one direction, creating a gentle whirlpool. This motion helps wrap the egg white around the yolk for a neater shape.

Carefully slide the egg into the center of the whirlpool and let it cook for three minutes. Use a slotted spoon to lift the poached egg from the water. Rest it on a paper towel to absorb excess water. Enjoy your poached egg!