Eggs are a must-have breakfast item when it comes to a fry-up, and are also the star of the show in Eggs Benedict, florentine and more.

Though they seem easy and quick enough to cook to perfection, everyone knows it's easier said than done. Especially the poached kind.

But one Michelin Star chef has cracked the code to cook them perfectly every time and shares exactly how she does it.

Speaking on behalf of British Lion Eggs, chef Sally Abe said: "A perfectly cooked egg is a thing of beauty, whether scrambled, poached, fried, boiled or served as a glistening omelette. "Eggs are a quick, easy and nutritious meal option. Here, I share my top tips for a great result every time, with no stress."

Sally urged: "Remember to look out for the British Lion mark, as this guarantees they have been produced to the highest food safety standards and are safe for everyone to eat raw or runny."

How to cook poached eggs

Some many hacks and tips supposedly make poached eggs easier to cook but some are more effective than others.

Sally acknowledged: "A lot of people shy away from poached eggs over concerns of flyaway whites and soggy messes. Your best bet is to start with eggs straight from the fridge, which helps them hold their shape as they cook."

She continued: "Crack the egg first into a sieve which will drain off any thinner excess white. Bring a large pan of water to boil - the deeper, the better!"

The next step is to place the cracked egg into a small dish. At this point, it's essential to reduce the heat of the water to a simmer, according to Sally.

Her next tip was to add a drop of vinegar into the water, preferably white vinegar, which costs just 35p from Sainsbury's. But Sally said it's important not to just leave the vinegar in the water, instead urging home cooks to whisk the liquid.

She continued: "Use a whisk to create a whirlpool effect in the water and quickly tip the egg in. Cook for three minutes then remove from the water with a slotted spoon and drain on kitchen paper."

Serve the eggs on buttered toast with any or a combination of the following; smoked salmon, bacon, hollandaise sauce, avocado, spinach, tomato or mushrooms.