Poach an egg using Mary Berry’s ‘secret’ cooking method to get the ‘perfect oval shape’
It can be tricky to poach an egg without it falling apart, but Mary Berry has shared her quick and easy technique to cook "perfect" poached egg.
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Poached eggs are both a healthy and tasty breakfast, but many people can be put off cooking them as it can be tricky if you do not know the proper technique.
It may seem simple enough to boil water in a pan but it can be difficult to get the egg to keep its shape, as if the temperature or timing is slightly off then it can completely break apart.
However, Mary Berry has shared her cooking method for getting poached eggs to have the “perfect oval shape” without too much effort.
In her recipe for an egg benedict, Mary shared that a little vinegar added to the pan helps the egg whites coagulate quickly to keep their springy shape.
She said: “The secret to a poached egg is boiling water with a dash of vinegar in it.”
All you need to do is place a pot of water on the stove and bring it to a boil. Then reduce the heat until it is a simmer and add a small amount of vinegar to the water.
Crack the egg in a ramekin or cup as it makes it easier to add the egg directly to the pot. Then swirl the water and keep it moving before adding the egg.
Mary said: “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.”
Carefully dip the egg into the whirling water and leave it to cook.
Mary added: “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.”
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Let the poached egg cook for three to four minutes until the egg white has fully set but keep an eye on the pot to make sure the water does not bubble again as it should only be simmering.
Mary said: "If the water starts to bubble again, turn it down to stop it from disrupting the egg’s shape."
Then, with a slotted spoon carefully lift the egg out of the pot and drain on a piece of kitchen paper.
Mary said the poached eggs should “look perfect” and can then be added to a piece of buttery toast or you can try following her benedict florentine recipe for yourself.
She added: “I think it is the perfect breakfast, just to die for!”
