Poached eggs are a tasty breakfast staple, but many people can be put off making one at home as it is very easy for the egg to fall apart when boiling it in water.
Cooking a poached egg can be difficult if the water is not at the right temperature the white will spread out, leaving a stringy mess.
There are many tips online on the best way to ensure a poached egg keeps its shape, such as adding white vinegar to the pot of water or creating a whirlpool before cracking the egg into the water.
However, Cynthia Christensen, a chef and founder of But First We Brunch has shared there is a much better “foolproof” cooking method to make a poached egg without having to use any hacks.
Cynthia said: “This recipe will lead you to perfect poached eggs – every time! No boiling water, no whisking a whirlpool, and no egg anxiety!”
How to make a poached egg without boiling water or using white vinegar
The best and easiest way to make a poached egg is by steaming it in just a little bit of water, which makes the egg less likely to spread and you do not have to worry about any mess.
All you need to do is add a little cold water to a frying pan (around one to two centimetres). You do not need a lot of water, just enough to partially immerse the egg.
Next, crack an egg into a strainer first to get rid of the watery parts of the egg and then transfer it to a small bowl.
Cynthia said: “Straining the egg with a fine mesh strainer removes the watery portion of the whites that turn into wispy whites in the hot water.”
Place the frying pan on high heat and if you wish you can add a little bit of lemon juice to the water as the acidity lowers the pH of the water which helps the egg whites keep their shape when cooking.
Cynthia said: “Some people can’t stand the smell or taste of vinegar. If you are one of those people, you can replace the vinegar with an equal amount of lemon juice. Your egg won’t taste like lemon juice, but most importantly, your kitchen won’t smell like vinegar.”
Bring the water in the frying pan to a boil, remove from the heat and then gently tip your egg into the pan.
Make sure there is plenty of room and whites are not touching if you are cooking more than one egg.
Next, place a lid on the frying pan, set a timer for three minutes and let the poached eggs steam.
Once the time is up use a slotted spoon to remove the eggs from the pan and check if they are cooked to your liking.
Cynthia said: “Test for doneness by gently poking the white. If you want them more cooked, dip them back in for 30 seconds. Any more than that and your yolk will be overdone.”
Remove the eggs from the pan and place on a piece of kitchen paper towel for a few seconds to remove excess water.
Your perfectly cooked poached egg with a runny rich yolk and springy white exterior is now ready to eat, without having to go through any hassle to cook it.
