Alain Roux, a well-known chef and owner of a three-star restaurant, shared his expert way of making the perfect poached egg, and it's all about one simple thing.

He said vinegar helps the egg white set and keep its shape while cooking. He also said to use only the freshest eggs and to control the water temperature.

To make the eggs cook well, he suggested making a gentle whirlpool in the pan to help the whites wrap around the yolk. He also said not to cook too many eggs at once and to check if they're done after two minutes.

White wine vinegar helps the egg set.

You will need ingredients.

You will need equipment.

Follow this method.

Crack the eggs into small bowls and add a little vinegar to each one.

Swirl the bowls gently and wait a few minutes before cooking the eggs.

Remove the lid from the boiling water and adjust the heat so it's not boiling too much.

Stir the water to make a swirl and gently add the eggs one by one.

Make the swirl again and add the last two eggs. Cook for three to four minutes or until the yolks are still runny.

Carefully take the eggs out with a spoon and let them drain on a plate.

Use a knife or scissors to tidy up any messy edges and your poached eggs are ready to eat.