A chef has explained how to make the perfect poached eggs every time, by following five simple steps.
For many people, eggs are the ideal breakfast item but cooking them perfectly can actually be harder than we think.
Jordan Moore, senior recipe developer at food box company Gousto, knows all too well how people struggle with poached eggs and wants to help, reports the Daily Star.
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Along with ensuring you pick the freshest eggs and use the right pan, Jordan shared a number of tricks for getting them perfectly poached.
Here’s what Jordan had to say:
Use fresh eggs
Jordan said: “To avoid the egg-white spreading through the water, always opt for the freshest eggs possible.
“As eggs get older, the whites get more liquid, meaning you run the risk of the whites spreading around your pan. If you do have older eggs spare don’t let them go to waste, they are perfect for making soft boiled and hard-boiled eggs.”
Add an acid to the water
The chef added: “A drop of vinegar or lemon juice in your water can really help the whites to set up and envelop the yolk fully. The acid reacts with the egg-white, allowing it to firm up more quickly, rather than spreading through the water.
“Don’t use too much though. A teaspoonful is a perfect amount to avoid leaving an acidic taste on your poached eggs.”
Simmer don’t boil
Jordan said: “ Vigorously boiling water can cause the egg to tear and break. Instead, look for small bubbles at the bottom of the pan so you know you’ve got the right temperature.
“To achieve the perfect poaching temperature bring the water to the boil and then reduce to simmer.
“Not only do the small bubbles mean you’ve got the heat right, they can also stop your egg from hitting the bottom of the pan and sticking.”
Use a deep pan
Jordan said: “Use a really deep pan for that classic tear-drop shape. To help you get perfect poached eggs, use a really deep stock pot, full to the brim with simmering water.
“Forget the whirlpool and vinegar technique this time, and simply drop your eggs into the water.
“As the depth of the pan is so great, the egg white will wrap around the yolk before it hits the bottom, leaving you with a gorgeous shape, perfect for eggs benedict or topping avocado on toast. Poaching an egg in shallow water will create a flat-shaped egg.”
Use eggs straight from the fridge
The chef added: “Doing this will help the eggs form a more spherical shape.
“The eggs transferring from a cold to hot temperature will increase the chances of a runny yolk yet keeping the firm consistency of the whites, as it slows the cooking time of the yolk, whilst letting the whites cook completely.”
