Mary Berry's 'perfect oval' poached egg trick that is so easy
The top baker has shared her simple trick to make the perfect poached eggs every time, and you'll never look back once you've tried it.
Poached eggs are the ideal breakfast treat, but achieving that perfect yolk can be quite the culinary challenge.
The struggle to master the art of poaching eggs like a pro can be difficult, but iconic TV chef Mary Berry has shared her simple technique for crafting the "perfect oval" poached egg every time.
Despite their delicate nature making them prone to mishaps during cooking, Mary says this foolproof method is the only poached egg trick you'll ever need.
She acknowledged they require a bit of effort but insists the end result is "worthwhile".
And according to the beloved baking expert, it's all about the prep work.
Starting with a pot of boiling water, Mary said to bring the water to a rolling boil before lowering the heat to a gentle simmer and introducing a "dash of vinegar", reports the Mirror.
She then said: "Crack each egg into a ramekin or cup, swirl the water with a spoon and then carefully drop into the pan. Leave until the white is just beginning to set and carefully turn with a slotted spoon to form an oval shape."
Mary recommended allowing the eggs to simmer for three to four minutes, or "until the white is set" and the yolk remains tender inside.
She warned: "Keep an eye on the heat: if the water starts to bubble again, turn it down to stop it disrupting the egg's shape. Using a slotted spoon, carefully lift out and drain on kitchen paper."
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She also shared a foolproof tip for those who are intimidated by the prospect of poaching eggs, advising: "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."
As well as her poached egg trick, Mary also shared her own recipe for a delicious hollandaise sauce.
Ingredients:
- Two egg yolks
- One tsp white wine vinegar, plus extra for poaching the eggs
- 100g (4oz) unsalted butter, melted
- Salt and freshly ground black pepper
Method:
Using a hand whisk, whisk the yolks and vinegar together until blended. Mary shared that using a hand whisk is better as you will have more control over the final texture and warned: "You don't want it to be whipped and become too thick to pour."
To prepare the sauce, rest the bowl over simmering water and gradually include the melted butter, whisking persistently until the mixture thickens and becomes glossy. Season with salt and pepper to taste, then remove from the heat.
The chef also provided a tip for keeping the sauce warm while you tend to the eggs: simply cover the bowl with cling film and set aside. Mary added: "The hollandaise sauce can be made up to an hour ahead and kept warm in a wide-necked vacuum flask."
