Poaching eggs can be a real bother, but if you've got a muffin tin and know about this handy hack, it doesn't have to be.

Paul Foster, the founder of Salt in Stratford-upon-Avon, the town's first Michelin-starred restaurant which also has three AA ...

According to chef Marc Williams, director of The Cookery School at The Grand in York, adding one ingredient to the pan before cooking the egg can help it keep its shape. "For poached eggs bring a ...

A generous glug of white wine vinegar in the simmering water. "For poached eggs bring a large pan of water to a steady gentle simmer, add a good splash of white wine vinegar - this helps the eggs ...

Gordon Ramsay has revealed his method to make ‘the perfect poached egg’ with just one extra ingredient slipped into the pan. The celebrity chef behind shows like Hell’s Kitchen and Ramsay ...

Three minutes to cook, a lifetime to master – the poached egg makes a great breakfast or welcome addition to a light supper. Don't panic. You can do this. Fill a small pan just over one third ...

Reduce heat to medium and add enough oil to slick pan, about 2 tablespoons ... then crack in two eggs. Poach until whites set but yolks remain runny, 2-3 minutes. Carefully remove eggs with ...