Jamie Oliver explains how to make 'perfect' poached egg in five minutes with no vinegar

Many of us dream of a perfectly on top a slice of buttery toast to start the day, but it turns out we might be doing it all wrong. Celebrity chef has issued a culinary caution about the common practice of adding vinegar to poaching water. He claims it's a sure-fire way to ruin your breakfast with an unwelcome tang.

In an online tutorial, Jamie advises: "Some people say put some vinegar in the water, but really? Why? Yes, it does firm up the egg but it makes it taste like vinegar. So I would suggest don't bother." Nailing the poached egg is no mean feat; keeping it intact is an art form that can end in a rubbery disaster without the right know-how.

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But fear not, Jamie comes to the rescue with three golden rules for crafting the "perfect" poached egg, promising "super silky, gorgeous eggs every time.", reports .

How to make the perfect poached egg

Start with the freshest eggs. The journey to poached perfection begins at the supermarket aisle, where selecting the freshest eggs is crucial for the end result.

Eggs past their prime have yolks that are prone to crumbling, leading to a shapeless poached mess or a disappointingly runny texture.

Jamie stresses: "The only way to poach the perfect egg is if you have really fresh eggs. End of story! When it comes to shopping, do not go to the front but go to the back and get your eggs. Even if you have to knock them all over, go to the back as they're going to be the freshest ones."

Use a bowl to place the egg in the saucepan

Crack your eggs into a small bowl and then gently lower this into the water. This nifty trick helps maintain the egg's form and makes cooking a breeze.

Once the egg is bobbing in the water, let it heat up to a gentle simmer. Avoid cranking up the heat too high as this could result in a boiled or rubbery egg.

Jamie advised: "Bring your water to a boil, which means that when there are bubbles, take it off [the what] so they subside."

Look at the water, there's no water here guys. You're just poaching, and poaching is not boiling. Boiling will smash the eggs around while poaching is gentle.

Cook on a low heat until perfect

A perfectly poached egg with a runny yolk and firm, springy whites should take between three to four minutes. However, keep an eye on the pan and make a judgement call on when it's ready.

When you reckon the poached egg is done, scoop it out of the water with a slotted spoon and give it a gentle prod with a spoon or your finger to test its firmness.

Jamie shared: "As far as cooking is concerned, it should take roughly around three minutes to have a softish egg then it's down to you to use your noodle [head]."

He explained: "You want it to feel like a lovely fresh springy mozzarella, and then you will have a nice little egg cooked to perfection."

Once you've got your poached egg just right, simply pop it onto a slice of buttered toast for the ideal poached egg brekkie ready to be devoured.