A hankering for poached eggs can be a nuisance for those who haven’t mastered the art of cooking them.
The soft texture makes them fragile and breakable, plus so easy to under-cook in an attempt to secure a runny yolk.
But according to British chef and baking expert Mary Berry, there is a way to cook them perfectly every time.
Sharing her recipe for eggs Benedict on her website, Mary revealed her go-to method.
She claimed that while it requires “care”, the results are “well worthwhile”.
Mary’s method is both classic and simple, harnessing the power of boiling water and vinegar. But her expert trick lies in the preparation.
Start by filling a saucepan with water and bring it to a boil over high heat on the hob.
When the water is bubbling at around 100C, reduce the heat to a simmer and add a dash of white wine vinegar to the water.
Mary instructed: “Crack each egg into a ramekin or cup, swirl the water with a spoon and then carefully drop into the pan. Leave until the white is just beginning to set and carefully turn with a slotted spoon to form into an oval shape.”
She continued: “Don’t panic when first tipping an egg into the poaching water.
“The egg white will naturally spread out, but it comes together as it cooks, and you can tidy the edges at the end when the cooked egg is draining on kitchen paper.”
Allow three to four minutes for the eggs to cook, or until the white is set and the yolk is soft in the middle.
The chef urged the importance of keeping an eye on the heat, noting that if the water starts to bubble again, it should be turned down to stop it disrupting the egg’s shape.
When the egg looks cooked, take a slotted spoon, carefully lift out and place it on a sheet of kitchen paper.
Now is the time to trim off any wispy edges before serving up the restaurant-quality poached egg.
