Mary Berry's 'secret' to poaching an egg gets 'perfect oval shape' every time
Poached eggs are a delicious breakfast option but can be tricky to get right - luckily, Mary Berry has shared her top tips for getting the 'perfect oval shape' every time
Poached eggs are not just a healthy option for breakfast; they're also delectably appetising, but the prospect of making them can intimidate some due to the finesse required in the cooking process. Getting the technique down might appear straightforward – just boiling water, right?
But achieving that perfect shape can be fiddly as the egg can disintegrate if the heat or timing is even slightly off-kilter. Yet, culinary queen Mary Berry has divulged her own method for ensuring poached eggs turn out with a "perfect oval shape" without breaking into a sweat.
In her recipe for Eggs Benedict, Mary let slip that a splash of vinegar in the pan ensures the egg whites set rapidly and maintain their buoyant form, reports the Express. She said: "The secret to a poached egg is boiling water with a dash of vinegar in it."
Simply start by bringing a pot of water to the boil on the hob. Lower the heat until you've got a simmer going then introduce a modest splash of vinegar to the mix.
Cracking the egg into a ramekin or cup first makes it simpler to transfer it into the water. Stir the simmering water to create motion before adding the egg.
Mary explained: "Whirl it around with a whisk and in the very centre drop it in the middle while it is still swirling and it will be a lovely shape." After placing the egg into the spiralled water, just allow it to poach to perfection.
Mary explained: "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."
Once submerged, allow the egg to poach for three to four minutes, ensuring the white sets properly while keeping an eye on the pot so the water remains at a gentle simmer rather than bubbling aggressively.
"If the water starts to bubble again, turn it down to stop it from disrupting the egg's shape." Mary advised, emphasising the need to maintain control of the cooking temperature.
Afterwards, using a slotted spoon, gingerly remove the egg from the water, letting any excess moisture drip onto kitchen paper.
She assured that with this method, the poached eggs ought to "look perfect" and are ready to be savoured atop a slice of buttery toast, or if one fancies, to attempt her benedict florentine recipe at home.
"I think it is the perfect breakfast, just to die for!" she added, with evident enthusiasm for the dish.
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