Yesterday I was wondering what else I could try in my Ninja and decided on one of my all time favourite lunches. Poached eggs.

It took a little trial and error to get the timing right on this one however if you follow these instructions you should get the perfect poached egg every time.

1. Pour boiling water from the kettle into main cooking pot until it covers the air crisp basket by about a centimetre.

2. Crack eggs into small ramekins or silicone cups and place on the Cook and Crisp basket inside the multi cooker. Put a little butter in each ramekin to stop the eggs sticking. I’ve actually used the cups from my old poaching pan for the time being until I get around to buying something more appropriate.

3. Pop the pressure cooking lid onto the multi cooker and latch on. Make sure the vent switch is turned to the ‘vent’ position. This allows the steam to release whilst cooking.

4. Now you need to select the ‘steam’ button. Adjust the time to your taste. I’ve found I only needed 1 minute to get my eggs the way I like, runny in the middle. For me that’s the perfect egg. Once selected press start.

5. Whilst heating up the machine will show lines travelling around the screen. Once it has heated up this will change to the timer. Once the timer has finished, ensure all the steam is released through the vent. Now is a good time to prepare the rest of your meal.

6. Lift the lid off and remove your eggs ready to eat. I do believe the lid will not allow you to remove it until it has fully depressurised.