6 hours Ago By Nicola Roy
Poached eggs are a great way to instantly elevate your favourite breakfast and brunch dishes. However, even the most keen cooks will know that it's one of the more difficult ways to prepare your eggs. One wrong move and the eggs are ruined, and although they may still taste good, they won't have that satisfying yolk pop that makes breakfast so much better.
Thankfully, for those who have struggled with the technique, Gordon Ramsay has come to the rescue. His foolproof recipe ensures the 'perfect' poached eggs in minutes, using one additional but uncomplicated step that makes all the difference. His method couldn't be easier to follow, and with a bit of practice, you'll soon be able to whip up your own restaurant-quality poached eggs at home.
This is especially useful if you're sick of your egg whites breaking as you crack them into the pot of water, which is a common mistake that many people make. To avoid this, Gordon recommends first cracking them into a small container or ramekin, which makes such a difference to their overall texture and appearance. But before you do that, you'll want to fill a medium-sized pot with cold water and bring to a gentle boil, seasoning with salt and adding a dash of white vinegar.
Then, take a whisk and give the water a good stir until it's swirling nicely around the pan. With your eggs cracked individually into small bowls, it's now time to lower them gently into the water and drop the eggs in. You might need to do this in a few batches, depending on how many eggs you want and the size of your pot.
Turn the heat down to a light simmer and allow the eggs to cook for around two minutes. They should be firm to the touch after this time, but if they're still wobbly, pop them back in the water for another 10 seconds. Then, lift out the eggs and place them on a plate lined with paper towels, which will help to absorb any excess moisture.
Turn eggs presentation side up, season with salt and pepper, and serve immediately..
