![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/Poached-egg-4790002.jpg?r=1685997862785\")
<\/p>\n<\/p>\n
The biggest challenge with poaching eggs is that you want the water to be as hot as possible, so the egg sets quickly, but if the water is boiling, the turbulence will make a mess.<\/p>\n
Jamie Oliver has three different ways to cook a poached egg and shared his tips on his YouTube channel.\u00a0<\/p>\n
\u201cThe only way to poach the perfect egg is if you have really, really, fresh eggs,\u201d the TV chef said.\u00a0<\/p>\n
\u201cBring your water to the boil – that means there are bubbles. Take if off so they subside, and look at the water – there should be no bubbles, it\u2019s just poaching, poaching is not boiling, boiling will smash the eggs all around. Poached eggs, gentle.\u00a0<\/p>\n
\u201cTake the egg and crack it into a small bowl and you just plop it into the water.\u201d\u00a0<\/p>\n
![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/jamie-oliver-poached-egg-4790004.jpg?r=1685997862829\")
<\/p>\n
Jamie continued: \u201cSome people say \u2018put some vinegar in the water\u2019, really, why? Yes, it does firm up the egg, but it tastes like vinegar, so I would suggest, don\u2019t bother.\u00a0<\/p>\n
\u201cAs far as cooking is concerned, roughly around three minutes is going to give you a softish egg.\u00a0<\/p>\n
\u201cUsing a slotted spoon, remove the eggs from the water – cooked to perfection,\u201d he said.\u00a0<\/p>\n
\u201cIf you haven\u2019t got fresh eggs, I do have a few little tips,\u201d Jamie continued. \u201cFirst up, if you spin your spoon around in the pan [to create a swirling motion], then get your cracked egg, and plop it into the middle, you see the inertia of the water is wrapping it around the yolk.\u201d<\/p>\n
Don’t miss… <\/strong> If you\u2019re wanting to poach more than one egg, Jamie has a \u201clittle technique\u201d.\u00a0<\/p>\n \u201cGet some food-safe cling film and put it in a little bowl, put a bit of oil and just rub it around,\u201d he explained.\u00a0<\/p>\n \u201cCrack the egg into the bowl and clingfilm – the nice thing about doing it this way is you can flavour the egg. You could put chopped herbs in, harissa, spiced truffle, and flavoured butters. \u00a0<\/p>\n \u201cPull the sides of the cling film up and tie it in a knot. It\u2019s really easy to do and will give you a perfect shape.\u00a0<\/p>\n \u201cPut it straight into the water then after a couple of minutes, open it up with a knife or pair of scissors and snip off the end.\u201d\u00a0<\/p>\n As for how the egg turned out, Jamie remarked: \u201cBut look perfection. Absolutely cylindrical, perfect. Soft, delicate, gorgeous.\u201d<\/p>\n We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n
Potato expert shares best location to store spuds for three months[EXCLUSIVE] <\/strong>
Asda, Tesco and Waitrose recall products – full list[LATEST] <\/strong>
Protein pancake recipe with just four ingredients[COOKING] <\/strong><\/p>\n3. More than one egg\u00a0<\/h3>\n