I asked 3 chefs how to make poached eggs properly - they all said to follow 1 simple rule

Poaching is a delicious and low-calorie way to prepare eggs-you don't need to use added fat to cook them, as you would with scrambled eggs or fried eggs. Not only do eggs prepared this way make a great breakfast all on their own (with a little salt and pepper and maybe some toast), but you can also use them to top a salad, bathe them in luxurious Hollandaise sauce in an Eggs Benedict, or go super healthy and serve them over sauteed greens.

However, poaching an egg can prove difficult, as it leaves room for simple mistakes - one wrong move and you're left with stringy, trailing egg whites and a set, or broken, yolk. If you are struggling to achieve a perfect poached egg, three chefs have shared the answers you need. They claimed that it is all down to the water temperature - it should never be boiling.

Chef instructor and owner at Chef Lucas Baking Studio, Jean-Baptiste Lucas, claimed that the "most important" tip when poaching an egg is that "water should simmer, not boil".

He explained that a gentle simmer keeps the egg soft and the yolk runny.

You're looking for a few delicate bubbles to form on the bottom, slowly making their way to the top

Chloe Hammond, head chef at Asana Lodge, also recommends sliding the eggs "into simmering water". She urged, "Never a rolling boil because that just tears the egg apart."

The boiling water tears through the delicate yolk, leaving you with egg-flavoured water when the yolk explodes.

Monitoring the temperature of the water when cooking poached eggs is a must for the owner and head chef at The Forked Spoon, Jessica Randhawa.

She said: "When poaching a fresh egg, I always maintain tight control of the water temperature just below a simmer at 180 to 190 degrees F, so that the egg whites set gently without shredding due to bubbling boiling water. I always use a thermometer to monitor the water temperature when poaching eggs."

Aside from the temperature, Jessica noted that poached eggs come out better when the freshest possible eggs have been used. She explained: "As eggs age, the egg white becomes more watery, which then shreds and fans out when poaching. I find fresh eggs have a much tighter and firmer white, which holds its shape better while being poached."

Chloe also agreed with this second tip. She said: "Always start with the freshest eggs you can find because, honestly, it really does make a difference.

"A fresher egg has a lovely, tight white that holds together in the water, so you get that soft and nice shape without having to swirl the pan around."