Renowned chef Gordon Ramsay is known worldwide for his impeccable skill and innovative food. However, it's not just fine food he can create, helping home cooks make the very best of some of the most basic dishes around.

Eggs are an incredibly popular choice for breakfast, and Gordon has recently shown how you can perfect poached eggs without any specialty skills. Mastering eggs can be a hard job, but you only need minutes to do the job. In a recent video shared to the Masterclass TikTok account, Gordon revealed how he gets his poached eggs perfect every single time.

First you need to make sure the water is gently boiling, before adding in a sprinkle of salt and a dash of vinegar. Gordon explained: "The vinegar helps to strengthen the egg white and enrobes that white around the yolk."

Use a whisk or spoon to stir the water, creating momentum in the pan. Next, crack the egg into a small bowl or ramekin.

Using a bowl helps to lower the egg into the water gradually, helping to even the cooking. The egg should follow the momentum of the water, allowing the white to wrap around the egg yolk.

Gordon said that the egg should be reminiscent of a "ball of mozzarella". Allow the egg to continue to poach in the pan on a gentle boil.

Then turn down the heat for a few minutes. Before serving, place the egg on some tissue paper to soak up the excess moisture.

Although many people generally praise Gordon's tips, some argued their own thoughts in the comments. One person said: "Doesn't need vinegar."

While another suggested: "No need to stir the water."

A third wrote: "Never used salt, or vinegar, the secret to a great poached egg is to use the freshest eggs you can, a gentle rolling boil, perfection every time. I have 4 Michelin tyres."

Ingredients

• 1 cup diced thick-cut, smoked bacon
• 4 cups roughly chopped wild mushrooms (chanterelles, oyster, hen of the woods, trumpet, depending on what is available)
• 2 tbsp butter
• 4 thick slices brioche, toasted
• 2 tbsp white wine vinegar
• 4 eggs

Method

Fill a medium-size saucepot with cold water and bring to a gentle boil.

Heat a large skillet and cook bacon until lightly browned, three minutes. Add mushrooms to bacon and stir, coating mushrooms with rendered bacon fat.

Season with salt and pepper, and cook until moisture releases (about five minutes). Add butter to the pan, melt and sauté mushroom mixture while the butter browns, one to two minutes. Transfer mixture to a paper towel-lined plate to drain off fat.

Take slices of toasted brioche and press into the leftover pan grease, then arrange on plates. Top each slice with an even amount of mushroom and bacon.

Season boiling water with salt and add white wine vinegar. Stir the water with a whisk until swirling. Crack eggs into individual small bowls.

Lower each bowl and gently drop eggs into water. Depending on the size of your pot, you may need to poach eggs in separate batches.

Turn heat down to a gentle simmer. Cook eggs for two minutes, then check them. If they are firm to touch, remove from water with a slotted spoon; if they wobble, return to water for another ten seconds.

Remove eggs to a paper towel-lined plate to drain excess moisture. Turn eggs presentation side up, season with salt and pepper, a drizzle of extra juices from mushroom pan and transfer to the tops of each toast. Serve immediately.