Poached eggs are a breakfast favourite for their balance of healthiness and delicious taste, but achieving that perfect shape can be frustrating. Many home cooks struggle with poached eggs that spread out unevenly or fall apart in the water. Fortunately, culinary icon Mary Berry has revealed her foolproof method to get consistently perfect poached eggs with a beautiful, oval shape.
The key to success? A splash of vinegar added to the simmering water. Mary explains that this ingredient helps the egg whites set quickly, keeping the poached egg intact and looking pristine. Her approach begins with bringing a pot of water to a boil, then reducing it to a gentle simmer before adding a little vinegar.
To make the process easier, Mary recommends cracking the egg into a small cup or ramekin first. Then, stir the water to create a gentle whirlpool, and drop the egg into the center of the swirling water. This technique encourages the egg white to wrap around the yolk neatly, forming that sought-after oval shape.
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Mary’s advice is to remain calm during this step; it’s normal for the egg white to spread at first, but it will firm up as it cooks. She suggests poaching the egg for three to four minutes, ensuring the water simmers gently without boiling vigorously, which could disrupt the egg’s shape. If bubbles start to appear, simply lower the heat to maintain a calm simmer.
Once cooked, use a slotted spoon to carefully lift the egg from the water and let any excess liquid drain on kitchen paper. The result is a perfectly poached egg, ready to top buttered toast or become the highlight of a classic Eggs Benedict.
Mary Berry sums up this breakfast delight as “just to die for,” encouraging everyone to try her method for flawless poached eggs every time.