Poached eggs can be cooked much easier with 1 method - not pan of water

Poached eggs are a breakfast favourite, topping everything from avocado toast to smoked salmon - but they're notoriously tricky to perfect. Even seasoned cooks can struggle to achieve the ideal swirl and runny yolk, often ending up with a soggy, stringy mess. Culinary experts, however, say there's a simpler way, one that doesn't require a pan of boiling water or even turning on the hob.

According to Taste.com.au, the easiest method for perfectly poached eggs is, surprisingly, the microwave. Microwave poaching only takes a minute or two and creates significantly less mess than traditional stovetop methods.

To try it, simply crack an egg into a small, microwave-safe dish and prick the yolk with a fork to prevent it from bursting.

Start by microwaving for around one minute, then continue in 30-second bursts until the egg reaches the desired consistency. Experts promise a perfectly runny centre every time, making this technique ideal for busy mornings.

"There are so many poached egg hacks out there but this one is the easiest by far, with a gorgeously runny centre every time," they say.

For those with alternative kitchen gadgets, the air fryer also provides a foolproof method. BBC Good Food suggests oiling two large ramekins and filling them three-quarters full with water.

Place the ramekins in the air fryer at 200°C for five minutes until the water is simmering.

Then crack eggs into a cup and pour them into the water.

Cook at 180°C for five to eight minutes, depending on how runny you like your yolk. Once ready, lift the eggs from the ramekin, drain, and enjoy.

Whether using a microwave or an air fryer, these methods provide an easy, mess-free way to enjoy the classic poached egg, a dish many have struggled to master for years.

Perfectly cooked eggs are now just a few minutes away, without the stress or clean-up of traditional pan poaching.