How to poach an egg perfectly without boiling in foolproof 3-minute recipe

Poached eggs are a delicious breakfast staple, yet many people avoid preparing them at home due to the difficulty of keeping the fragile white together during cooking.

Mastering the perfect poached egg can be challenging, as incorrect water temperature can cause the whites to disperse into a stringy disaster.

The web is brimming with techniques for the ideal poached egg, featuring advice such as incorporating white vinegar into the water or creating a vortex before adding the egg.

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However, there's now a "foolproof" method shared by Cynthia Christensen, chef and founder of But First We Brunch, that guarantees flawless poached eggs without relying on the usual tricks.

Cynthia declared: "This recipe will lead you to perfect poached eggs - every time! No boiling water, no whisking a whirlpool, and no egg anxiety!"

To reach poached perfection, the key involves gently steaming the egg in minimal water, which prevents the egg from spreading and maintains a tidy kitchen.

Simply add a small amount of cold water to a skillet or frying pan, approximately one to two centimetres deep, to partially cover the egg, reports the Express. Start by cracking the egg over a sieve to filter out the thinner portions of the white, then gently transfer it into a small bowl.

Cynthia revealed some expert advice for poaching the ideal egg: "Straining the egg with a fine mesh strainer removes the watery portion of the whites that turn into wispy whites in the hot water."

She continued by suggesting the use of high heat and possibly a dash of lemon to the water: "Some people can't stand the smell or taste of vinegar. If you are one of those people, you can replace the vinegar with an equal amount of lemon juice. Your egg won't taste like lemon juice, but most importantly, your kitchen won't smell like vinegar."

Cynthia recommends precise timing once you carefully lower your egg into the bubbling water, making sure not to overcrowd if preparing several eggs. Finish the method by placing a lid on the saucepan, setting a timer for three minutes, and allowing those eggs to steam to perfection.

Monitoring for readiness is crucial, Cynthia stressed: "Test for doneness by gently poking the white. If you want them more cooked, dip them back in for 30 seconds. Any more than that and your yolk will be overdone."

Finally, Cynthia suggests lifting the eggs with a slotted spoon onto kitchen roll to absorb any excess water. Your perfectly poached egg, featuring a runny yolk and set white exterior, is now ready to be savoured, all without any culinary hassle.

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