The perfect poached egg should be round with no ‘wisps’ – the white should be silky and just firm enough to contain the runny, golden yolk.
Want to know how to crack this skill?
Our food editor Gregor is here with his top tips.
Step 1: prepare your pan
Fill a medium-sized pan about a quarter full with water. Bring to the boil. Meanwhile, crack an egg into a cup, ramekin or saucer. Make sure it’s as fresh as possible, so it will hold a round shape better as it cooks.
step 2: prepare the water
When the water is boiling, turn down the heat until it is barely simmering. Use a nonmetallic spoon to stir and swirl the water in one direction, so it creates a ‘whirlpool’ effect in the middle of the pan.
Stage 3: Gently add the egg
When the whirlpool starts to slow down, gently slide the egg into the middle of the pan. Leave to poach for 3-5 mins until the egg starts to rise up from the bottom, and the white is cooked but the yolk is still runny.
Stage 4: Carefully remove the egg
Carefully scoop the poached egg from the water with a slotted spoon. Gently turn it out onto a plate lined with folded kitchen roll and leave for 1 min to absorb the excess water, then serve immediately.
And voila! Now you can tuck into this delicious poached egg on avocado toast recipe... You could even add a few slices of smoked salmon for extra luxury. Yum!