2 weeks Ago By Melanie Kaidan
Mary Berry has shared her tried-and-tested approach to poaching eggs with the perfect oval shape, and it’s simpler than you might think. Whether you're perfecting your breakfast game or making a classic eggs Benedict , small adjustments to your cooking method can make a big difference in presentation and texture. The Great British Bake Off star explained that adding a touch of vinegar to the water helps the egg whites firm up quickly, keeping them in a neat, springy shape.
She shared: “The secret to a poached egg is boiling water with a dash of vinegar in it.” To start, place a pot of water on the stove and bring it to a boil. Once boiling, reduce the heat to a gentle simmer and stir in a small splash of vinegar.
This will help the egg whites hold together during cooking. Crack your egg into a ramekin or small cup, which makes it easier to gently slide the egg into the water. Next, give the water a quick swirl with a whisk to create a gentle vortex, then carefully add the egg to the center of the whirlpool.
As the baking legend advised: “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.” After adding the egg, let it cook without disturbance. Mary reassured beginners: “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.” Let the egg cook for around three to four minutes, ensuring the egg whites are fully set, but be vigilant about the simmering water. The water should remain at a gentle simmer, not boiling.
Mary cautions: "If the water starts to bubble again, turn it down to stop it from disrupting the egg’s shape." Once done, use a slotted spoon to carefully lift the egg out of the water and place it on a sheet of kitchen paper to drain. According to Mary, the result should be a poached egg that “looks perfect,” ready to be served on buttery toast or used in her delicious eggs Benedict recipe .
“I think it is the perfect breakfast, just to die for!” the food writer added..
