Poached eggs can be quite tricky to make as there are a few things to take into account before even beginning to prepare them.
Mistakes during the preparation can lead to rubbery, overcooked or even broken-apart eggs that can effectively ruin a whole breakfast recipe.
One of the most common errors when boiling them can leave your pot full of wispies, instead of a nice, whole poached eggs.
If you add eggs to boiling water that is too hot, the egg whites will disintegrate, resulting in a pot full of eggy bits.
On the other hand, if the water is too cool, the white and yolk might separate.
Instead, add the eggs when the water has reached a simmer rather than when it’s been boiling for a while.
This is when you see bubbles gently rising to the surface, but not yet a full rolling boil.
Meanwhile, a Michelin star chef Paul Foster, who has years of experience in the kitchen behind him, has revealed another common mistake people often make when cooking poached eggs.
He explained that you don’t need gimmicks or unusual techniques to perfect your egg, you only need a pan of water and a sprinkle of salt.
“I’m going to show you how to make the perfect poached egg. I know it’s a nemesis for a lot of people,” Paul explained in a video which he posted on his TikTok page @paulfosterchef.
The one thing he says you “do not” need to do is add vinegar. “Whatever people tell you, you do not need it,” he urged.
He added: “Now I was shown when I was a young chef to use vinegar but I’ve learned a better way. This is a better way.”
Paul says that all you need is one of your freshest eggs at room temperature, a pan of water and some salt.
He recommends beginning by dropping your egg into a sieve to get rid of “the watery bits of the white”.
