Poached eggs will turn out 'perfect' every time if you follow Jamie Oliver's 1 rule

Poached eggs can be one of the simplest yet hardest foods to cook. They can be tricky because they require the right combination of heat and water movement to set the egg whites while keeping the yolk intact.

The water should be hot enough to firm up the egg whites but not boiling, as too much movement can cause them to break apart. Using fresh eggs is important, too, as they tend to hold their shape better than older eggs.

Poaching an egg is also among the healthiest ways to eat the protein-rich superfood. This cooking method minimises extra calories and fat while preserving the egg's nutrients.

For people watching their cholesterol levels, cooking eggs by poaching or boiling them requires lower temperatures, which helps minimise cholesterol oxidation. Oxidation can be quite harmful to cholesterol cells. While it's a natural process in the body, excessive oxidised cholesterol production can pose risks. Your immune system might confuse oxidised cholesterol with bacteria.

For anyone who struggles to cook the 'perfect' poached egg, a top British chef has put together a straightforward guide on best steps to take. On his official YouTube channel, Jamie Oliver has uploaded a video titled: "How to poach an egg."

In his video, he demonstrates how he cooks the 'perfect' poached egg, urging viewers to follow two rules along the way. For his first rule, he said: "The only way to poach the perfect egg is if you have really, really fresh eggs."

Explaining the best way to heat up the water, Jamie said avoid keeping the heat on a boil. He said: "Bring your water to a boil, that means there's bubbles, then take it off so they subside. Poaching is not boiling. Boiling will smash the eggs all around. Poached eggs are gentle.

Showing how exactly he adds the egg into the hot water, he cracks the shell and tips the insides into a small bowl. He then pours the egg white and yolk into the water.

He went on to explain why he doesn't bother with vinegar. "Some people say, 'put some vinegar in the water'. Really? Why?" He said. "Yes, it does firm up the egg, but it tastes like vinegar, so I would suggest is don't bother."

Regarding timings, the chef said: "As far as cooking is concerned, roughly around three minutes is going to give you a soft-ish egg"

Dishing out one of the eggs he poached onto a slice of buttered bread, he told viewers: "A nice little egg, it's cooked to perfect." Ending the clip, he said: " So there you go, a basic poached egg on toast."