IT IS a seething “nemesis” for many people.
And while there are hundreds of ways to cook poached eggs, they rarely work — and often end up with a disappointingly runny egg white.
But chef Paul Foster claims he’s developed a method to create the “perfect” poached egg.
“Right, pot of water — don’t add vinegar,” he said in a video on his TikTok page.
“You don’t need what people tell you. A pinch of salt.”
Then, get an egg that’s as fresh as possible, at room temperature, and drop it into a colander to allow the watery parts of the egg white to fall out.
Bring a deep saucepan of water to a boil, then turn it down to just below boiling point.
“Stir it,” he continued.
“You don’t need to whisk it and create a whirlpool — stirring it just helps it move so the protein can set and it doesn’t stick to the bottom of the pan and just curl up nicely.”
Paul then set a timer for two minutes, adding that it “won’t be long enough,” but he’s happy to check it out at this point.
“Give him a little love, don’t walk away from it,” he advised.
“See the water isn’t boiling?
“There’s no vinegar in it, it hasn’t become quite frothy, it won’t taste like crap.
“Now, as a young chef, I was taught how to use vinegar, but I’ve learned a better way — this is the better way.”
After two minutes he carefully lifted the egg out of the water with a slotted spoon and wiggled it a little.
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“A little raw on the egg whites for me so 30 seconds left on the timer,” he explained.
“Don’t be tempted to turn it up and cook.”
When the 30 seconds were up, he wiggled the egg again, declaring it looked “perfect.”
“Let it down on some paper,” he said.
“Never put it directly on toast because it will only make the toast soggy.
“And now you have a chance to just spice it up. A bit of sea salt and ground black or white pepper.”
After the excess water had drained off, he placed the egg directly on the plate and cut it with a knife – the yolk flowed out in the process.
“You don’t need a microwave, you don’t need any of those stupid egg poachers — you just need a pan with some water with no vinegar,” he concluded.
“That’s a perfectly cooked runny yolk and a nice soft white.”
He was quickly praised by cooking fans in the comments, with one writing: “Love poached eggs will definitely try it.”
“That looks perfect,” added another.
And a third wrote: “Hey thanks man I’ve been struggling for years to get this right just tried your method and it worked like a charm cheers.”
https://www.the-sun.com/lifestyle/5465342/chef-method-perfect-poached-egg-no-vinegar/ I’m a chef and I’ve developed a method to make the PERFECT poached egg – no vinegar required and only takes a few minutes