Nigella Lawson's secret to perfect poached eggs involves vital kitchen item

There's nothing quite like a perfectly to start your day.

However, getting it right every time can be tricky. Even popular cook has confessed to struggling with this culinary task. But, she revealed at Cheltenham Literature Festival last year that she's found a foolproof method.

First, crack an egg into a tea strainer over a cup, letting the watery parts seep through. Then, transfer the rest of the egg into another cup and add a teaspoon of vinegar or lemon juice. Let it sit while you bring a small pan of water to a boil. Once boiling, turn off the heat but leave the pan in place, then gently pour the egg from the cup into the water.

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If you're poaching multiple eggs, keep the water on a very low heat, ensuring no bubbles surface. You can use a slotted spoon to fold the white over the yolk if desired. Leave the egg in the water for four to five minutes, depending on its size, then remove with the slotted spoon, allowing any excess water to drip off. Voila!

This revelation follows Nigella's excellent pasta cooking tip, dubbed the "Vincenzo Agnesi method", which is said to minimise the risk of overcooking. So, what's the trick? You still need to boil a pan of water as usual, but once you've added your pasta, you only need to cook it for two minutes before switching off the stove, covering the pan, and leaving the pasta until it's cooked.

The water in the pan will remain hot even without the hob on, so your pasta will continue to cook - and should be ready in the same amount of time stated on the package. Nigella also suggests saving some of the water once the pasta is cooked to help combine your sauce with your pasta when it's time to mix them.

She also mentioned that the water you cook your pasta in should be "as salty as the Mediterranean", although she acknowledged that "contemporary dietary mores could not run more counter to such a recommendation".