Kitchen top tips
The perfectly poached egg is hard to master.
One moment we are revelling at the sight of our perfectly poached creation, the next we are faced
with a scrambled mess of boiling water and eggy foam.
Thankfully Head Chef, Nick Lyon Dean is here to help with his top tips for the perfectly poached egg.
Your eggs must be very fresh, no more than 3 or 4 days old. This is because albumen, the protein which holds egg white together and around the yolk, starts to break down and thus the egg won’t keep its shape in the water.
Take a medium-sized saucepan and fill it almost to the top with water. Add 50ml of white vinegar, and bring it to a simmer, but not boiling.
Breaking and shaping
Break the egg into a dariole mould or ramekin – this helps set the shape
When the water is simmering, drop the egg down the side of the pan at the point where bubbles are rising. You can do 4 eggs at the same time this way, each time pouring the egg where the bubbles rise.
Poach for 3 ½ minutes for a medium-sized egg, making sure the water doesn’t boil as this make the egg white a bit rubbery.
Remove the egg(s) with a slotted spoon and drain on a teatowel.
If you want to keep eggs for later, put them into a bowl of iced water to stop the cooking.
They can be reheated in a pan of simmering water and will keep in the fridge for up to 2 days.
Coming soon …
A poached egg isn’t a poached egg without Hollandaise.
Chef Nick Lyon Dean gives us some simple tips
on how to create consistently perfect fuss-free Hollandaise.
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