Michelin star Chef Paul Foster has shared the best way to poach your eggs, and he says you can hold off on using a popular ingredient.
He detailed his method in a social media video shared with his 132.2K followers.
He said: “I’m going to show you how to make the perfect poached egg, I know it’s a nemesis for a lot of people.”
He dove into the instructions: “Pan of water, do not add vinegar. Whatever people tell you, you do not need it. Pinch of salt. Freshest egg as possible. Room temperature.
“Drop it into a sift to get rid of any watery bits of the white.
READ MORE: Poach an egg in 45 seconds without a pan or vinegar ‘game-changer’ technique
He checked his egg.
“Give it a check, this is after the two minutes. Raw on the egg, white for me. Another thirty seconds.
“Don’t be tempted to turn it up and start boiling it.”
When the egg is done, don’t put it on toast right away or else the toast will get soggy. Drain it on some paper towel first. Season the egg with some sea salt and black pepper, and “that’s all you need,” according to the chef.
