I love to eat egg but the perfect poached egg is a tricky one to crack. The key is the white vinegar and creating a whirlpool. Here is how you crack it:

A. Option 1
1. Fill the frying pan almost to the top with water. Bring it to simmer.

2. Add 2 tablespoon of white vinegar.
3. Use a metal spoon and stir the water to create a whirlpool. Which prevents the eggs from sinking and sticking to the base and it helps it roll together nicely.
4. Crack one of the eggs into a cup and gently pour it into the water in one fluid movement.

5. A really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes .

6. Set the egg on a clean kitchen towel or layer of paper towels to drain off as much liquid as possible.

B. Option 2
1. Rip off a piece of a clingfilm and spray it with oil.

2. Put it over a hole and crack an egg into the clingfilm and season with salt and pepper

4.  Bring the edges of the clingfilm together, try not to take in too much air in the bundle. Twist the ends tightly together.

5. Put the eggs into a pan and pour in boiling water from the kettle. Boil for 4 minutes or until you cannot see any more clear eggy liquid.