There's a warm satisfaction in digging into a perfectly round poached egg and watching the rich, golden yolk gush forward like liquid sunshine. But most people are too afraid to make them at home because the perfect poach can be a tough egg to crack.

The most important trick is, of course, to find a good egg. But there's so much more to it than that. "While the technique looks simple, it is actually quite challenging. But if you do it right, what you get is a delicious, soft and runny yolk and beautifully set egg white," says chef Devendra Khetle.