Lorraine's blog: How I poach my breakfast eggs

I have eggs for breakfast on most days. It's a ritual of mine. I know there has been much hullabaloo about eggs and cholesterol, however after a very extensive blood test my doctor has told me that my cholesterol is at optimum levels all round, so I'll continue with my eggs :)

It's tricky for me to put daily pictures of my breakfast, as each and every day is the same. People often ask me how to poach an egg and there are various ways to poach one.

There is the 'cheffy' way, which entails bringing a pan of water to a gentle boil, then swirling the water to create a whirlpool to which the cracked egg is gently slipped in to.

Then the plan is that the egg white envelops the egg yolk to create a wonderful pocket of poach eggness. But through various attempts I am often told that when people try this method the egg white tries to run away from the yolk, and that the white sprawls like Casper the friendly ghost reaching out to all areas of the pan. The yolk is left alone with a few white entrails attached looking semi-naked and dejected.

My method is somewhat simpler. I take a small pan and fill it half-full with water, which I bring to the boil.

I then turn down the heat to a slightly angry simmer, add 1 tbsp of white wine vinegar and then carefully crack open the egg - as close as the heat and asbestos hands will permit me to open the shell and let it fall gracefully into the water.

I have had folk on social media talk ill of my white wine vinegar approach but I feel it makes the egg whites set more quickly giving less opportunity for Casper like eggs.

The eggs jumble about in the water for three minutes precisely (I cook two at a time) for a nice set white and a runny ochre yolk.