The Great British Bake Off star has a simple trick for achieving the perfect poached egg shape
Mary Berry has shared her no-fuss method for crafting impeccably shaped poached eggs that could elevate your breakfast or brunch plates. Whether you’re on the hunt to enhance your morning spread or aiming to nail a quintessential eggs Benedict, little tweaks in how you cook can significantly uplift the dish’s look and feel.
The star, famed for her stint as a judge on The Great British Bake Off, reveals that the key lies in the addition of vinegar to the boiling water. Vinegar works wonders in solidifying the egg whites promptly, resulting in a firm and tidy appearance.
Mary said: “The secret to a poached egg is boiling water with a dash of vinegar in it.” Start by getting a pot of water to the boil over the stove.
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When the boil is reached, knock down the flame to keep the water at a gentle simmer before introducing just a little splash of vinegar, reports the Express.
This step ensures the egg whites maintain their form as they cook. Break the egg into a ramekin or a small cup, this trick will make it easier to slide the egg smoothly into the simmering water.
Now comes the key move: stir the water swiftly into a whirl with a whisk, then place the egg squarely into the swirl’s epicentre.
Mary said: “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.”
Once the egg makes its entrance into the water, resist the temptation to meddle. For those feeling a bit uncertain, Mary said: “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 the egg to gently cook for about three to four minutes, making sure the whites are completely set. Keep a close eye on the simmering water though.
It’s crucial that the water maintains a soft simmer and doesn’t boil over. Mary added: “If the water starts to bubble again, turn it down to stop it from disrupting the egg’s shape.”
When the egg is ready, use a slotted spoon to carefully remove it from the water and let it rest on some kitchen paper to drain off any excess moisture.
Mary assures that if done correctly, you’ll be rewarded with a poached egg that “looks perfect,” ideal for serving atop buttered toast or for eggs Benedict.
Mary added: “I think it is the perfect breakfast, just to die for.”
