Poached eggs beat most other kinds when it comes to their taste and texture, but they’re arguably the most difficult to cook.
While many cooking icons including Mary Berry have shared their expert methods for perfect results, James Martin has a unique approach.
His formula leaves the whites of the eggs thick and well-cooked with the yolk still golden and runny.
Sharing the recipe on his ITV show, James Martin’s Saturday Morning, James recommended serving the eggs with homemade crumpets and creamy Hollandaise sauce for “the ultimate comfort food”.
But for the eggs themselves, only three ingredients are required, plus a pan of boiling water.
How to make poached eggs
James’s method is a clever one that utilises a mixture of boiling water, cold water and white vinegar for great results.
Describing the dish as “protein-packed and substantial”, the TV chef suggested making the crumpets and Hollandaise sauce first before making a start on the eggs.
Once those are done, the first step is to bring a large saucepan of water to the boil. Next, James advises adding the vinegar and using a whisk to “make a swirl in the centre of the water”.
The next step is to gently crack the egg into the swirled section of water and leave it to cook for just two to three minutes.
Repeat with up to four eggs at once but be sure to adjust the size of the pan to make space for extra eggs if cooking more than one.
Meanwhile, prepare a bowl of iced water and set it aside nearby to the stove. Ensure the pan is on medium heat to avoid overboiling the water and making a mess while the eggs cook.
When the eggs are cooked, carefully remove them one at a time using a slotted spoon, taking care not to pierce the yolk.
Lower into the iced water for just 30 seconds. This is crucial to avoid the eggs cooling down completely which will slightly set the core and ruin the golden, runny consistency.
Prepare the crumpets and layer with some wilted spinach then top with salmon or bacon to make eggs benedict or royale. Drizzle with the Hollandaise and enjoy hot from the pan.
Season the dish to taste for an extra punch of flavour. Cracked black pepper is always a nice addition to breakfast eggs.
