Cooking class: our ultimate guide to perfect poached eggs

Poached eggs are a much-loved cafe favourite and easier than you might think to make at home. Simply follow our steps.

For perfect poached eggs, use very fresh free-range eggs, as they will keep their shape better in the water. To test for freshness, place eggs in a bowl of water – a fresh egg will lie on the bottom, while a stale egg will float, big end up.

STEP 2A: Using a whisk, make a whirlpool in a large shallow saucepan or frying pan of boiling water. Putting the eggs into the whirlpool will help to keep the whites in a neat shape.

STEP 2B: Break one egg into a small bowl or cup, then gently slide it into the whirlpool. Add remaining eggs, one at a time. When all the eggs are in the pan, allow the water to return to the boil.

STEP 4: Using a slotted spoon, carefully remove the eggs, one at a time, onto a plate lined with paper towel to drain; cover eggs to keep them warm. Trim the whites of any ragged edges with scissors.