So many people tell me that they wish they could make poached eggs but it's such a hassle and they never get it right ,they end up with something over cooked or an unrecognisable mess.

Well here it is Dr H's easy way to poach perfect eggs every time.

Now I've heard people use all sorts of methods to do it including swirling the water into a vortex and adding the egg to the whirlpool in the middle,I've even known chefs that add vinegar in some vain attempt at kitchen alchemy.Well forget that ,there's nothing worse than ordering eggs Benedict and getting something that looks like it's been cooked in a typhoon or tastes and smells of vinegar.

Here it is; what you will need is a kettle a non-stick pan (frying or pot) and an egg.

Boil the kettle and once boiled add the water to the pan you need enough water to cover the egg so at least three inches.

~Break the egg into the pan or even break the egg into a saucer and then pour it into the pan; carefully so as it wont run around the pan,then put the pan on a medium heat.

As soon as the water starts to bubble the egg should be perfect, this will probably be about a minute and a half and that's it ,when the water is bubbling and you can see the egg coming away from the bottom of the pan it's done.Use a perforated plastic spoon or a plastic spatula to remove the egg and place it on some buttered toast . season with salt and freshly cracked black pepper and there you have it; the perfect poached egg.

An extra tip; If you are serving a poached egg with a salad then you may want to drop the freshly cooked egg into a bowl of iced water for a few seconds,this will stop it over cooking and will keep the yolk perfectly runny.

Bon appetite.Dr.H