Gordon Ramsay has revealed his method to make ‘the perfect poached egg’ with just one extra ingredient slipped into the pan.
The celebrity chef behind shows like Hell’s Kitchen and Ramsay’s Kitchen Nightmares, as well as a chain of Michelin star restaurants has shared his deceptively simple way to make perfect poached eggs every time.
Poached eggs are a favourite among many because unlike fried eggs, they don’t end up coated in greasy and unhealthy fat or oil.
But they can be a little trickier than a fried egg, as it involves dropping an egg straight into boiling water.
Gordon’s method involves using a dash of vinegar in the pan to help ‘strengthen the egg white’ and make sure it ‘enrobes’ the yolk.
And the star’s trick is to use a bowl to hold the egg in the water, which is much less messy and much easier to do.
Gordon said on the Masterclass YouTube channel: “The perfect poached egg. Water gently boiling, lightly season that water, and then the vinegar. The vinegar helps to strengthen the egg white and enrobes that white around the yolk.
“Gently stir the water just until we’ve got momentum in the pan. Take your egg, very carefully crack it into the bowl, and then the bowl allows you to lower it into the water gently.
“So, in and lower it in, let it go, and what happens now is the egg white starts to wrap around the egg yolk and encases this beautiful poached egg that makes it look almost like a ball of mozzarella.
“Keep the water gently rolling, a gentle soft boil, and then, just turn it down, turn that over presentation side up, very carefully bring it out onto tissue paper and then very carefully use the back of the spoon. Use the paper, and lift that up, very carefully.
“And that is how to poach an egg.”
