Jamie Oliver on how to make perfect poached eggs – 3 Ways
There is nothing better than waking up and making yourself a hearty breakfast on a Saturday morning, and one celebrity chef has shared his professional “secret tips” on how to cook up the perfect poached egg.
It has long been a cooking myth that the best way to make poached eggs is by adding vinegar to a pot of boiling pot water but British cooking legend Jamie Oliver has quickly debunked this theory.
In a video online, Jamie said: “Some people say put some vinegar in the water, really? Why? Yes, it does firm up the egg but it tastes like vinegar so what I would suggest is don’t bother.”
However, there are a few clever cooking techniques in order to get your eggs “super, silky and gorgeous” every time you cook them.
It is incredibly easy to cook this breakfast favourite according to Jamie who has shared his poached egg recipe which he promises “will change the way you cook forever.”
Jamie Oliver’s tips on how to make the perfect poached egg
Make sure your eggs are fresh
Before you even begin cooking, Jamie said that the key trick to making scrumptious poached eggs begins when you are at the supermarket.
He said: “The only way to poach the perfect is if you have really, really fresh eggs, end of story. When it comes to shopping, don’t go to the front, go to the back and get your eggs.
“Even if you have to knock them all over, go to the back because they’ve got the freshest ones.”
Jamie added: “If you have lovely fresh eggs then you are going to win most of the time.”
Make sure the eggs are poached and not boiled
When cooking a poached egg, make sure you are taking your time and not cooking the eggs on the highest heat, as your eggs will come out hard and rubbery.
To begin, get a pot onto the stove and bring the water to a boil. Once there are bubbles, take the pot off the hot stove and let it subside. The water should be very hot, but not actually bubbling.
Jamie said: “Poaching is not boiling, boiling will smash the eggs all around. Poached eggs are gentle. “
Don’t miss…
Professional chef recipe for ‘the perfect plate’ of scrambled eggs[LATEST]
Make ‘delicious’ and ‘creamy’ scrambled eggs like a Michelin-star chef[REVEAL ]
‘Easy’ two-minute method to make ‘perfect’ poached eggs – ‘don’t need vinegar’[INSIGHT]
We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info
Spin the water to keep the egg together
If you have not got fresh bough eggs, then Jamie said there is a simple cooking method to make sure your poached egg stays firm and together while in the pan.
Take and spoon and whirl the water around in the pan before adding your egg, and will help the poached egg keep its shape.
Jamie said: “If you spin your spoon around in the pan, and then you get your egg and plot it in the middle, you see the inertia of the water is wrapping around the yolk.”
In order to easily add your eggs to the pot, Jamie has suggested cracking the eggs into a cup first and then gently lowering the cup into your simmering water.
Cook for around three minutes
Jamie has said that cooking a poached for “roughly around three minutes” will get the egg incredibly soft and tender.
Once done, Jamie said the egg should look like “a lovely, fresh springy mozzarella” which means it should be taken out of the pot.
Next, it is time to serve your poached egg on some warm toast with butter and seasoned with salt and pepper to your liking, and that is how to make a perfect poached egg.
Jamie said: “A nice little poached egg, cooked to perfection”.
Follow Daily Express US on Facebook and Twitter @ExpressUSNews
Source: Read Full Article