Who can resist a perfectly poached egg, especially when it’s served with smashed avocado, hollandaise sauce and a side of freshly squeezed orange juice?

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Make your own at home (and they’ll probably taste better than at a café), with a few secret techniques which will always look amazing.

Technique 1: Water

1. Bring your water to a gentle simmer (no bubbles), then crack your egg into a small cup or mug and drop it into the pan.
2. Simmer with the lid on for 3 minutes and on a low heat. Then just remove and serve!

Technique 2: Vinegar

1. Heat one skillet with water, and bring it to a slow boil.
2. Add some distilled white vinegar into the boiling water. Turn the water slowly with the help of a wooden spoon.
3. Crack your egg again into a small bowl, then transfer it directly into the skillet. Cook for 3 minutes before serving.

Technique 3: Microwave

1. Empty 1/2 cup of cold water into a small bowl, then crack the egg.
2. Cook in the microwave for 50 seconds, then drain the water and serve.

Technique 4: Cling Wrap

1. Cut small pieces of cling wrap and line the base of a small bowl. Drop one teaspoon of oil and a pinch of salt into the base as well.
2. Crack the egg into the base, then wrap the egg by twisting the cling wrap ensuring that no air is inside.
3. Drop the egg into a pot of boiling water and cook for exactly 4 minutes.

Image via Kitchn, B3ta, Williams Sonoma, Growing A Greener World, Betty Crocker