Q. How can I poach an egg perfectly? My attempts usually result in a messy, stringy creation that resembles something unappetizing. MA, Sevenoaks

A. To poach an egg successfully, start with a fresh, medium-sized egg. These are the easiest to handle since their whites are more viscous and will wrap around the yolk better. If you find the white of your egg is quite runny, consider cracking it into a fine sieve first to drain the excess watery white.

Next, bring a deep saucepan of water to a gentle simmer and add about a teaspoon of vinegar. The acetic acid in the vinegar helps coagulate the egg proteins, ensuring the egg white sets more quickly. Crack the egg onto a saucer, then use a slotted spoon to stir the water, creating a gentle whirlpool. Carefully slip the egg into the center of the whirlpool. Cook for approximately 3-4 minutes, then remove the egg with a slotted spoon and place it on a piece of kitchen paper. You can trim any unruly bits of egg white before serving. It’s possible to cook multiple eggs at once, but avoid overcrowding the pan.

Another method used in professional kitchens involves cooking the eggs for just two minutes, allowing the whites to set, then immediately plunging them into iced water. These can be stored in a sealed container in the refrigerator for up to two days. When you’re ready to eat, simply reheat them in boiling water for about a minute.

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