Perfect Poached Eggs: The Foolproof Guide

Fill a large saucepan with water and add the white wine vinegar. Bring the water to a boil, then immediately reduce the heat to a low simmer. You want to see only small bubbles rising to the surface.

Crack a fresh egg into a small bowl. For a professional look without 'wispy' white bits, crack the egg into a fine-mesh strainer first and let the thin, watery part of the egg white drain away before transferring the remaining egg to a bowl.

Use a spoon to stir the simmering water in a circular motion to create a gentle whirlpool. This motion helps the egg white wrap neatly around the yolk as it sets.

Carefully slide the egg from the bowl into the center of the whirlpool. Ensure the heat remains low so the egg isn't agitated by large bubbles.

Cook the egg for 3 to 4 minutes until the white is completely opaque and set, but the yolk is still soft to the touch.

Gently remove the egg using a slotted spoon. Briefly rest the base of the spoon on a clean tea towel or kitchen paper to blot away excess water before serving. If cooking multiple eggs, ensure the pan isn't overcrowded.