LifestyleFood & DrinkRecipesMichelin Star chef Alain Roux shares how a simple splash of one ingredient can transform your poaching technique.08:12, 10 Jul 2026Unlike scrambled or fried eggs, where flaws are readily concealed, poaching is remarkably delicate. This becomes even trickier when it comes to achieving the correct shape.‌One misstep and your lovely poached egg can rapidly transform into a stringy disaster. Alain Roux, renowned chef and proprietor of the Three Michelin Star restaurant The Waterside Inn, has shared his crucial advice for mastering a poached egg.‌"Vinegar will help the egg white to coagulate and keep its shape as it cooks," he explained, stressing the significance of using only the freshest eggs and maintaining a steady temperature for the simmering water.‌He proposes creating a gentle whirlpool in the pan to encourage the whites to spiral and neatly wrap around the yolk.For best outcomes, he warns against overcrowding the pot - four eggs is "enough of a challenge" - and advises testing for readiness 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 cooked to perfection.‌Masterchef star Monica Galetti also adds vinegar to her water before poaching eggs. She said: "So, it's really straightforward. Ideally, it's best to have your eggs at room temperature when you're poaching them."Add water to a pot with a bit of vinegar, then bring it to a boil. It's always best to crack the eggs into a little bowl first."How to make poached eggsWhat you'll need:‌One 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. Drizzle a teaspoon of vinegar onto each egg. Gently swirl the bowls and wait for four to five minutes before poaching the eggs. Take the lid off the casserole pan of boiling water.‌Adjust the temperature so that the water isn't bubbling too fiercely, but small bubbles should be rising to the surface for a "rolling/ gentle simmer".Using a spoon, swirl the water around the edge of the casserole to generate a whirlpool. One at a time, drop two of the eggs into the middle of the whirlpool.Gently re-swirl the whirlpool and introduce, one by one, the remaining two eggs. Leave the eggs to poach for three to four minutes, or until they're fully cooked but still retain soft yolks.Article continues belowFor medium eggs, allow an extra one to two minutes. Carefully remove the eggs with a slotted spoon and allow them to drain on a plate covered with kitchen roll.Using a small knife or kitchen scissors, trim off any ragged edges or stringy parts of the egg whites (if present). Your poached eggs are now ready to be seasoned and enjoyed.Choose Daily Mirror as a 'Preferred Source' on Google News for quick access to the news you value.‌FoodRecipesLife hacks