An expert who has tried every method for cooking poached eggs says one is better than any other. There's a wide variety of ways to to go about preparing the classic breakfast staple, and one approach is said to be a great way to get the nutritional benefits of eggs without adding extra fat calories like other methods.

Cooking up a fried or scrambled egg is often to go-to for many Britons due to how easy it is. Poaching requires a more delicate approach, but the results are well worth it. Retaining the shape and ensuring whisps of egg white don't break free is notoriously difficult, though there are various techniques that can help.

Lisa Bryan, founder of popular food blog Downshiftology says she's had a crack at every method, and the best one for cooking a single egg is to create a swirling vortex or whirlpool in the simmering water before cracking the egg and pouring it in.

Doing so allows you to "create a more spherical shape as the egg white wraps around itself", Lisa wrote in a blog post.

Keeping the water simmering helps stop the egg from sticking to the pan, and after three minutes or so, the eggs can be removed once cooked with a slotted spoon, says BBC Food.

After that, you can lay them on kitchen paper to drain and serve them with toast, avocado, or anything else that takes your fancy.

However, Lisa stressed that if you're cooking more than one, other methods will still produce just as tasty - if less aesthetically pleasing - results.

Meanwhile professional trained French chef restaurant owner and founder of the cooking blog Recipe 30, Joel Mielle, shared a super-quick method using the microwave.

He said: “I can poach two eggs using this method faster than the bread takes to toast.

"Because it cooks using the microwaves plus the heated water, there’s a two-way cooking process. So it’s fast!”

Microwaving them means they have a more consistent heat source, meaning less time and equipment is required.

You can find out more here.