Many cooks seem to shy away from poaching eggs, and truth be told, the process of dunking an egg in a tornado of water to get a firm, white, perfectly runny interior can seem a little intimidating. But it turns out poaching eggs couldn’t be easier. In fact, if you can boil water, you can poach an egg. With this egg-boiling method, you don’t need vinegar or fancy egg tools. And once you master the basic poaching technique, you’ll have endless healthy breakfast recipes for every occasion.

Yes, and it’s the perfect secret weapon for poaching eggs for many people. Simply poach the eggs as usual, then transfer them to a paper towel-lined plate using a slotted spoon. When it’s time to eat, simply use the slotted spoon to dip the eggs back into the water to reheat them. This will only take a few seconds.

• Bring a pot of water to a gentle boil, then add salt to the water. This time crack an egg into it. 

• By this time using a spoon stir the boiling water thoroughly for a better result. 

• When the water is swirling like a tornado, add the eggs. The swirling water will help the egg whites curl up as they cook.

• Cook it for 2 to 3 minutes ok. 

• Using a slotted spoon, remove the egg(s) to a plate.