Photos show how different methods for poaching eggs affect the way they turn out

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• I made poached eggs eight different ways to discover which made the most perfect brunch item.
• I wanted to find out whether common tips like adding vinegar to the water, making a whirlpool, or straining the raw egg actually make a difference.
• Making a whirlpool with the water is supposed to wrap the white around the yolk, though I found that wasn't the case every time.
• I did find that straining the egg minimized stray bits of white known as wisps that form in the pot.

Unlike scrambled or hard-boiled eggs, poached eggs exude both elegance and versatility.

They can be found on top of English muffins dripping with hollandaise for eggs Benedict, nestled into a green frisée salad, oozing over a bowl of carbonara, or served atop avocado toast.

In learning how to make a brunch-worthy poached egg, I referenced a multitude of cooking methods recommended by chefs and home cooks alike. I narrowed down a list of eight hacks to try while using a simple Food Network recipe — which calls for cooking the egg for five minutes in a covered pan of boiling water taken off the heat — as my starting point.

Using large eggs straight from the refrigerator (unless otherwise specified), I made changes to each batch such as employing the whirlpool method, using one tablespoon of white vinegar, and straining excess egg whites. I also tried a couple of celebrity chef-approved methods.