Former Great British Bake Off judge Mary Berry has divulged her secrets to creating the ideal poached eggs, ensuring they boast a “perfect oval shape” without any culinary headaches.
It might seem simple to just bring water to a boil, but achieving a nicely shaped poached egg can be tricky and requires precise control of heat and time. Make a mistake, and you’re left with an unappetising scramble rather than a mouth-watering breakfast.
However, the celebrated chef has let slip her clever method which guarantees the egg whites set perfectly and maintain their supple form for a delightful dish. Revealing her must-try suggestion for an exceptional eggs benedict, Mary reveals that introducing vinegar to the boiling water is key to getting the whites to coagulate flawlessly, reports the Express.
She said: “The secret to a poached egg is boiling water with a dash of vinegar in it.” All you need is a pot of water brought to a boil, then reduce it to a simmer before adding a dash of vinegar.
Firstly, crack your egg into a small bowl or cup this makes it easier to gently pour the egg into the pan. With the water swirling in a steady motion, introduce the egg to the centre. Mary said: “Whirl it around with a whisk and in the very centre drop it in the middle while it is still swirling and it will be a lovely shape.”
Simply lower the egg into the whirlpool, and watch as it cooks to perfection. Mary said: “Don’t panic when first tipping an egg into the poaching water. The egg white will naturally spread out, but it comes together as it cooks, and you can tidy the edges at the end when the cooked egg is draining on kitchen paper.”
It’s essential to cook the poached egg for three to four minutes, allowing the egg white to set fully, while ensuring the water remains at a gentle simmer and never reaches a boil.
Mary said: “If the water starts to bubble again, turn it down to stop it from disrupting the egg’s shape.”
Once the egg is carefully removed from the pot with a slotted spoon and drained on kitchen paper, Mary assures that the end result will be worth the effort, as your poached eggs will “look perfect” and be ready to top a slice of buttery toast or feature in her decadent benedict florentine dish.
She added: “I think it is the perfect breakfast, just to die for! “.