Poached eggs can be tricky for home cooks to master despite countless hacks online, but one professional chef has a “foolproof” technique that is stress-free and doesn’t include vinegar
Poached eggs are a delicious breakfast staple, but many people are deterred from preparing them at home as they struggle to keep the egg from falling apart while it boils.
Preparing a poached egg can be tricky if the water isn’t at the correct temperature – the egg white will disperse, creating a stringy mess.
There are pages of tips online dictating the best method to ensure a poached egg maintains its form, such as incorporating white vinegar into the pot of water or forming a whirlpool before cracking the egg into the water.
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However, Cynthia Christensen, a chef and founder of But First We Brunch, has revealed there’s a far superior “foolproof” cooking technique to create a poached egg without needing to employ any tricks.
She says: “This recipe will lead you to perfect poached eggs – every time! No boiling water, no whisking a whirlpool, and no egg anxiety!”
Make a poached egg without boiling water or using white vinegar
The best and simplest method to prepare a poached egg is by steaming it in just a small amount of water, which makes the egg less prone to spreading and eliminates any concerns about mess.
All you need to do is add a small amount of cold water to a frying pan (approximately one to two centimetres). You don’t need much water, just enough to partially submerge the egg.
Then, crack an egg into a strainer first to eliminate the watery parts of the egg and transfer it to a small bowl. Cynthia explains: “Straining the egg with a fine mesh strainer removes the watery portion of the whites that turn into wispy whites in the hot water.”
Put the frying pan on high heat and if you wish you can add a touch of lemon juice to the water as the acidity reduces the pH of the water which assists the egg whites in maintaining their form whilst cooking, reports the Express.
Cynthia continues: “Some people can’t stand the smell or taste of vinegar. If you are one of those people, you can replace the vinegar with an equal amount of lemon juice. Your egg won’t taste like lemon juice, but most importantly, your kitchen won’t smell like vinegar.”
Heat the water in the frying pan until it reaches boiling point, take off the heat and then carefully tip your egg into the pan. Ensure there is sufficient space and whites are not touching if you are preparing more than one egg.
Next, put a lid on the frying pan, set a timer for three minutes and allow the poached eggs to steam. When the time has elapsed use a slotted spoon to lift the eggs from the pan and check if they are prepared to your preference.
“Test for doneness by gently poking the white. If you want them more cooked, dip them back in for 30 seconds. Any more than that and your yolk will be overdone,” Cynthia advises. Take the eggs from the pan and place on a piece of kitchen paper towel for a few seconds to eliminate excess water.
Your flawlessly prepared poached egg with a runny rich yolk and springy white exterior is now ready to enjoy, without having to endure any fuss to prepare it.