For many, a poached egg on toast is the go-to way to start the morning. While it provides a healthy and delicious breakfast option, all too often we’re faced with something going wrong in the cooking process.
When it comes to poaching an egg, most people follow the usual step-by-step method of cracking it and pouring it from the shell into boiling water on the stove.
Even if we manage to get through that part without the usual worry of the egg splitting in the water, we’re then faced with the delicate task of removing it without damaging the egg whites.
However, chef Mary Ann, or the Frugal Chef as she’s known as on YouTube, recently shared her foolproof way to perfect the breakfast staple.
First, she advises adding half a cup of room-temperature water to a ramekin, then sprinkling a little salt into the water before cracking the egg into it.
While Mary cooked her egg for one minute, she explained that the exact timing depends on both personal preference and the type of microwave being used. She said: “Every microwave is different — mine is one minute and it’s perfect. So if you want to start playing with this, I’d suggest beginning at 45 seconds and then adding a few more seconds as needed so it doesn’t overcook.”
She also emphasised the importance of removing the egg from the water immediately after microwaving: “If you leave it in the warm water, it’ll continue cooking — so take it out as soon as you can.”
Meanwhile, during a chat on the We’re Not Getting Any Younger podcast, Tom Kerridge revealed how he makes his perfect poached eggs — beginning by gently stirring water that’s “just below simmering” with a spoon.
The chef then shared his go-to trick, explaining: “Using a small coffee cup, add a little splash of white wine vinegar or distilled malt vinegar, then crack the egg into the cup of vinegar.”
For the final step in his method, he added: “Pour the egg from the cup into the swirling water — that way, it helps the egg hold its shape.”
