A chef has shared her 'foolproof' hack to get perfect poached eggs every time - taking the hassle out of the breakfast staple.
Culinary expert Lisa Raiola has taken to Instagram to share the 'life-changing' trick, and all you need is a muffin tin and an oven, as the Daily Star reports.
She said that often people try to poach eggs in water that is too hot, or they use too much vinegar, or are too harsh with the egg - but with this tip you don't need to worry about those problems.
She teamed up with a chef named Alison to come up with the new way of poaching eggs, and now her followers on social media are blown away.
What do you think about Lisa's new technique? Let us know in the comments...
Lisa, founder of food hub Hope & Main in Rhode Island, US, said: "Poached eggs are delicious but to be honest, a hassle to make right?
"...Not if you poach in a muffin tin!"
Using a standard-sized muffin tin, chef Alison adds a tablespoon of water to each moulding cup on the tin, before breaking the egg into the cup and seasoning with a pinch of salt and pepper.
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Pre-heat the oven at 350F, or 176C, and place the tin inside to bake for about 11 to 16 minutes depending on how runny you want the yolks.
"When it's done, take it out and carefully pour off the water," they said.
"Run a butter knife around the edge of each egg and pop them out of the pan for perfect poached eggs!
You can use it to make sandwiches or add hollandaise for Eggs Benedict."
Many viewers said they are happy to give it a try, with one commenting: "I always over-cook them. The water makes me think the eggs aren't done."
"Poached eggs normally use a white vinegar-water mix in large pans so definitely a good idea to use muffin tray," another added.
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