Perfecting the poached egg is quite a challenge. Whether it’s too runny or not runny enough, mastering this essential of a Full English breakfast can take years.
However, Gordon Ramsay has revealed a method that could save you considerable effort. The renowned chef, famous for his fiery temperament and Michelin-starred establishments, includes an unexpected ingredient to achieve the perfect poached egg.
Many favour poached eggs because they are prepared without unhealthy fats or oils, yet they can be more difficult to achieve. Gordon’s technique starts by cracking the egg into a bowl, then carefully lowering it into lightly seasoned, simmering water with vinegar.
According to the Express, he previously explained on the Masterclass YouTube channel: “The poached egg. Water gently boiling, lightly season that water, and then the vinegar. The vinegar helps to strengthen the egg white and enrobes that white around the yolk.
“Gently stir the water just until we’ve got momentum in the pan. Take your egg, very carefully crack it into the bowl, and in a bowl [it] allows you to lower it into the water gently.
“So, in and lower it in and let it go. And what happens now is the egg white starts to wrap around the egg yolk and encases this beautiful poached egg that makes it look almost like a ball of mozzarella.”
