Former Great Britain Bake Off judge Mary Berry has revealed her secrets to creating the perfect poached eggs, ensuring they are a ‘perfect oval shape’ without cooking headaches.
It may be simple to boil water, but to get a beautifully cooked egg can be complicated and requires precise control of heat and timing. Get it wrong and you’ll end up with an unappetizing scramble rather than a delicious breakfast.
However, the celebrity chef has let slip his clever method that ensures the egg whites are set perfectly and retain their pliable shape for a delicious dish. Revealing her tip for the extraordinary eggs Benedict, Maria reveals that adding vinegar to the boiling water is key to ensure that the whites are set perfectly, reports the Express. She said: “The secret to a hard-boiled egg is boiling water with a little vinegar in it.” Just boil a pot of water and reduce the heat before adding a little vinegar.
First, crack your egg into a small bowl or cup, this will make it easier to pour the egg gently into the pan. While the water is swirling in a steady motion, drop the egg in the center. Maria said: “Swirl it with a whip and drop it in the middle while it is still spinning and it will have a beautiful shape.”
Just dip the egg into the vortex and watch it cook to perfection. Maria said: “Don’t panic when you first poach an egg. The egg white will separate naturally, but it will come together during cooking and you can clean the edges at the end while the egg cooked drippings on paper towels.” It is essential to cook the egg hard-boiled for three to four minutes, allowing the egg white to set completely, making sure that the water remains at low heat and never boils.
