Eggs are a must-have breakfast item when fried, and they’re also the star of the show in Eggs Benedict, Florentine and more.
Although they seem easy and quick to cook to perfection, everyone knows it’s easier said than done. Especially the poached species.
But one Michelin-starred chef has cracked the code to make them perfectly every time, and tells you how he does it.
Chef Sally Abe, speaking for UK-based Lion Eggs, said: “A perfectly cooked egg is beautiful, whether it’s scrambled, poached, fried, poached or a glossy omelette. “Eggs are a quick, easy and nutritious meal option. . Here I share my best tips for a great result every time without stress.”
Sally urged: “Remember to look out for the British Lion label as it guarantees they are made to the highest food safety standards and are safe for everyone to eat raw or runny.”
How to cook poached eggs
There are many hacks and tips that make it easy to cook poached eggs, but some are more effective than others.
Sally admitted: “Many people shy away from poached eggs because they worry about flying whites and soggy messes. The best option is to start with eggs straight from the fridge, which helps them hold their shape while cooking.”
He continued, “First break the egg into a strainer, where the thinner excess white drains away. Bring a large pot of water to the boil – the deeper the better!”
The next step is to put the cracked egg in a small container. According to Sally, at this point it is necessary to reduce the heat of the water to boiling.
His next tip was to add a drop of vinegar to the water, preferably white vinegar, which costs just 35p from Sainsbury’s. But Sally said it was important not to just leave the vinegar in the water, urging home cooks to whisk the liquid.
She continued: “Use a whisk to create whirlpools in the water and quickly pour in the egg. Boil for three minutes, then remove from the water with a slotted spoon and drain on paper towels.”
Serve the eggs on buttered toast with any or a combination of the following; smoked salmon, bacon, hollandaise sauce, avocado, spinach, tomato or mushrooms.
