Jamie Oliver explains 'only way' to make perfect poached eggs every time

Chef Jamie Oliver has shared his top tips for making the perfect poached eggs every time. The TV cook says there is one thing you have to remember when making the dish

When it comes to rustling up the perfect breakfast, you can't go wrong with a dish that's brimming with protein and tastes scrumptious – poached eggs are just the ticket.

While eggs might seem like a breeze to whip up, nailing poached eggs can be a bit of a challenge. Unlike their scrambled and fried cousins, which get a helping hand from the extra fat in the pan making it easier to manage the cooking process, poached eggs require a bit more finesse.

If you've ever found yourself wrestling with getting poached eggs right or simply want to upgrade your home-cooked version to a culinary masterpiece, Jamie Oliver has got a game-changing tip for you.

In a YouTube clip, the celebrity chef divulges that the secret to impeccable poached eggs lies in using the freshest eggs you can lay your hands on. This is crucial for achieving "super, silky, gorgeous eggs each time".

"The only way to poach the perfect egg is if you have really, really fresh eggs," Jamie insists. "End of story. When it gets to the shopping don't go to the front, go to the back [of the shelf] and get your eggs. Even if you have to knock them all over because they're going to be the freshest ones."

You start by bringing the water in your pan to a boil, ensuring there are bubbles, but then you "take it off so they subside". This is a crucial step, as Jamie highlights, because you're aiming to poach your eggs, not boil them and "boiling will smash the eggs all around".

The TV chef's next advice is to crack your egg into a bowl first, and then use that bowl to gently drop your egg into the simmering water. Some people opt to add vinegar into the water at this point, but Oliver advises against this because although "yes it does firm up the egg", it will make the dish taste like vinegar, so he suggests "don't bother" with this step.

"As far as cooking is concerned, roughly around three minutes is going to give you a softish egg," he explains, and these three minutes should be at a low heat to keep the water lightly simmering. After this time, lift your egg using a slotted spoon and gently press it, "you want it to feel like a lovely, fresh, springy mozzarella," Oliver says.

Then place your egg on a piece of toast and savour your snack. Oliver mentions that if you don't have fresh eggs at hand, there's a trick you can use when poaching an egg.

Firstly, before adding your egg, spin the water in the pan, then position your egg in the centre of the pan and the "inertia" of the water will wrap the egg white around the yolk, helping the egg maintain its shape as it poaches.