Welcome to the world of perfect poached eggs! Follow these tips to achieve the perfect runny yolk and silky whites every time.

Start with fresh eggs for the best results. The fresher the egg, the tighter the whites will hold together when poaching.

Crack the egg into a small bowl or ramekin before adding it to the water. This will help prevent the yolk from breaking and ensure a perfect shape.

Use a deep pot or pan and fill it with about 3 inches of water. Adding a splash of vinegar to the water can also help the whites to set faster.

Bring the water to a gentle simmer, not a rolling boil. Too much movement in the water can cause the egg to break apart.

Create a gentle whirlpool in the water by stirring it with a spoon. This will help the egg whites wrap around the yolk and create a perfect shape.

Carefully slide the egg into the center of the whirlpool. Let it cook for about 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer yolk.

Use a slotted spoon to carefully remove the egg from the water. Gently pat it dry with a paper towel before serving.

For a restaurant-worthy presentation, trim off any ragged edges of the egg with a knife or kitchen shears.

Now that you have mastered the art of poaching eggs, try serving them on toast, in a salad, or as a delicious addition to any dish. Enjoy!