“Poached eggs are one of my all-time favourite ways to enjoy eggs,” John Kanell said on his YouTube channel, Preppy Kitchen.

To his 4.81million subscribers, the foodie shared the numerous ways to eat poached eggs: eggs Benedict; eggs Florentine; and “they’re lovely in salads”.

“They’re so good,” John beamed. “That gooey yolk and perfect white… it’s hard to beat.” The egg enthusiast promised poaching an egg is “really easy” when following his method.

Demonstrating his go-to method for poaching an egg, John starts off with a large, wide saucepan. Filling the saucepan with two inches of water, he puts it on a medium-high heat and brings it to a boil.

John emphasised: “As long as you’re using fresh eggs and your water is gently boiling, not violently coming like a rolling boil, you’re going to be OK.”

Fresh eggs – which will sink to the bottom of a glass of water and lay flat on its side – are needed because they are “more coagulated and thicker”.

“We’re going to use a tablespoon of vinegar,” said John. “But it’s really optional.” He explained: “Vinegar will coagulate an egg white, and almost cook it with acid.”

While the pan of water is gently boiling, the next step is to crack an egg and to transfer it to a small bowl or ramekin.

Now turn down the heat “until it is just barely simmering”, advised John; once achieved, add in the tablespoon of vinegar.

“Use a spoon and create a swirling vortex of water,” John instructed. “And now [you’re] going to carefully plop the egg right into the centre.”

John added: “Leave the egg to cook for three minutes, or until the egg white is opaque, it’s firmer, and it gives a bit when gently pressed with a spoon.”

Once cooked, you can remove the poached egg with a slotted spoon knowing the yolk will still be lovely and runny inside.

This is the “traditional” method for poaching an egg, and it works perfectly to create a delicious bite to eat.