Poached eggs. They’re a brunch favorite, right? Golden yolks, silky whites, the perfect bite. But getting them just right can be tricky. Well, it doesn’t have to be. Let’s dive into two chef-approved methods that guarantee perfect poached eggs every time.
The Vinegar Trick: Chef Mark Gilmour’s Game-Changer
A top chef has revealed a simple trick that guarantees poached eggs with ease. Mark Gilmour, from London’s Fallow restaurant, knows how to get it right. His secret? Vinegar.
Mark shared this tip in a viral TikTok video. His advice is straightforward. Add a splash of vinegar to your water. Just a drop is all you need.
Boiling Water: The Right Temperature Matters
Here’s the step-by-step guide. First, bring your water to a boil, but not just any water. Add vinegar. Mark suggests keeping the water between 185 to 194 degrees Fahrenheit. That’s crucial for the perfect poach.
Once the water’s ready, drop your egg in. Set the timer for three minutes. Don’t stir. Mark says stirring isn’t necessary, especially with vinegar. The vinegar helps the egg hold its shape. So, no swirling required.
Ice Water Bath: The Final Touch
After three minutes, remove the egg and immediately plunge it into ice water. This locks in the texture and helps set the egg perfectly. Simple, right? That’s the vinegar method in a nutshell.
Science Behind the Vinegar Trick
But why does vinegar work so well? Dr. Robert Keyzers, an expert at New Zealand’s Victoria University of Wellington, explains it scientifically. Vinegar boosts the acidity of the water. This speeds up the process of denaturing the egg white protein. The result? A firmer, better-shaped poached egg. It’s science in the kitchen!
The Salt-Only Method: Paul Foster’s Approach
Not everyone’s on board with vinegar. Michelin-starred chef Paul Foster from Stratford-upon-Avon has a different take. His method? No vinegar, just salt.
Paul says you don’t need vinegar to poach the perfect egg. Instead, use the freshest eggs you can find. Crack the egg into a sieve to remove excess water from the egg white. Then, heat your water until it’s just under boiling.
Stir the Water, Not the Egg
Unlike Mark, Paul believes in stirring the water gently before adding the egg. This prevents the egg from sticking to the bottom of the pan. A soft stir creates just enough movement in the water. When the egg drops in, it curls up beautifully.
The Two-Minute Timer: A Chef’s Secret
Now, set the timer for two minutes. Paul insists on watching the egg closely. You don’t want to walk away. If after two minutes the egg isn’t firm enough, pop it back in for another 30 seconds. But don’t turn the heat up too high. Gentle, controlled heat is the key.
The Perfect Poached Egg: The Finishing Touches
Once the egg is cooked, remove it from the water. Let it rest on kitchen paper to drain excess water. Never place a poached egg directly on toast. It’ll make the bread soggy, and we don’t want that.
Season with salt and pepper. That’s it. You’re ready to serve. Paul’s final test? He cuts into the egg. The yolk flows perfectly, the white stays soft. That’s the goal: a perfect poached egg.
Why No Vinegar? Paul’s Reasoning
Paul’s technique has many fans. In his video, he dismisses vinegar as unnecessary. “You don’t need it,” he says. “This is the better way.” He believes vinegar can change the flavor of the egg, leaving an unwanted aftertaste. Plus, it can make the water a bit too scummy. With his method, the water stays clean, and the egg tastes great.
Mastering the Perfect Poach: Which Method to Choose?
So, which method should you choose? If you prefer a tried-and-true method, go with vinegar. It’s easy and effective. But if you’re not a fan of vinegar, Paul’s salt-only method works wonders too.
Both chefs agree on one thing: freshness is key. Always use the freshest eggs possible for the best results.
Poached Eggs Made Simple
Poaching eggs doesn’t have to be intimidating. Whether you add vinegar or stick to salt, these techniques will help you master the art of the poached egg. Perfect for brunch, or anytime you crave a delicious, runny yolk.
So, what are you waiting for? Try these methods today and impress your guests with perfectly poached eggs every time.
