LifestyleFood & DrinkFoodThe renowned chef shared his top tips for mastering perfect poached eggs at home, and the key lies with one store cupboard ingredients08:58, 10 Jun 2026Alain Roux, acclaimed chef and owner of the three Michelin star restaurant The Waterside Inn, revealed his expert technique for creating the perfect poached egg - and the secret lies in one simple ingredient.‌"Vinegar will help the egg white to coagulate and keep its shape as it cooks," he explained, sharing his essential advice for perfecting this tricky dish. Roux maintains that only the freshest eggs will suffice, and stresses the importance of maintaining precise control over the temperature of the simmering water throughout.‌He suggests creating a gentle whirlpool in the pan to help the whites spiral and wrap tidily around the yolk. For optimal results, he cautions against cramming too many eggs into the pot - four is "enough of a challenge" - and recommends testing for doneness by lifting each egg with a slotted spoon after two minutes, gently pressing the edges, and repeating every 30 to 60 seconds until they're perfectly cooked, reports the Express.‌Poached eggsIngredientsOne and a half litres of waterThree tablespoons of white wine vinegarFour medium-sized St Ewe free-range eggsFour teaspoons of white wine vinegar‌EquipmentCasserole dish (20cm wide x 10cm deep)Ramekins or small bowlsKitchen paperMethod‌Crack the eggs into separate small bowls or ramekins. Pour a teaspoon of vinegar onto each egg.Give the bowls a gentle swirl and wait for four to five minutes before poaching the eggs.Remove the lid from the casserole pan of boiling water. Adjust the heat. The water should not boil vigorously, but small bubbles should be reaching the surface of the water for a "rolling/ gentle simmer".‌With a spoon, stir the water around the rim of the casserole dish to generate a vortex. Drop two of the eggs, one at a time, into the centre of the swirl.Gently revive the vortex and carefully add the remaining two eggs, one by one. Cook the eggs for three to four minutes, or until done but still with runny yolks. Add an extra one to two minutes for medium-sized eggs.Carefully lift the eggs out with a slotted spoon and leave them to drain on a plate lined with kitchen roll.Article continues belowUsing a small knife or kitchen scissors, neaten up any ragged edges and wispy bits of egg white (if present). Your poached eggs are now perfectly ready to be seasoned and served.Choose Daily Mirror as a 'Preferred Source' on Google News for quick access to the news you value.‌FoodLife hacksRecipes