According to culinary expert Mary Berry, the secret to achieving perfectly shaped poached eggs lies in adding a small amount of vinegar to the boiling water. This addition helps the egg whites coagulate quickly, resulting in a springy texture and maintaining their oval shape.
Mary Berry’s recipe for poached eggs is as follows:
1. Bring a pot of water to a boil.
2. Reduce heat to a simmer and add a dash of vinegar to the water.
3. Crack an egg into a ramekin or cup.
4. Swirl the water in the pot using a whisk.
5. Gently pour the egg into the center of the swirling water.
6. Cook the egg for 3 to 4 minutes, or until the egg white has fully set.
7. Remove the egg from the pot using a slotted spoon and drain on kitchen paper.
Mary Berry emphasizes that the water should only simmer to prevent disrupting the egg’s shape. If the water starts to bubble again, reduce the heat.
Once cooked, the poached eggs can be enjoyed on buttered toast or incorporated into various dishes such as Eggs Benedict Florentine. Mary Berry highly recommends this breakfast dish, describing it as “the perfect breakfast, just to die for!”
Utilizing this simple yet effective vinegar addition technique, home cooks can now effortlessly create flawlessly shaped poached eggs, enhancing the presentation and enjoyment of their breakfast or brunch meals.
