There is nothing better than a poached egg sitting on top of buttery toast for breakfast, but many people are cooking this breakfast staple the wrong way.
Jamie Oliver has warned against using vinegar to try and keep the egg firm and together while cooking it, as it can leave a horrible aftertaste.
In a video online, Jamie said: “Some people say put some vinegar in the water, but really? Why? Yes, it does firm up the egg but it makes it taste like vinegar. So I would suggest don’t bother.”
Poaching eggs can be tricky to master as it can be difficult to keep the egg together, and without the right cooking technique, it can easily fall apart, become misshapen or taste rubbery.
However, Jamie has three simple tips for making the “perfect” poached egg so you achieve “super silky, gorgeous eggs every time.”
READ MORE: ‘Beautiful’ twist on poached eggs for a ‘fast’ breakfast dish
Use a bowl to place the egg in the saucepan
Use a small bowl to crack the eggs into and dip the bowl into the water. This will help the raw egg keep its shape and make it easier to cook.
Once the egg is in the water, bring the water to a gentle simmer. You do not want to saucepan to be too hot otherwise it will boil the egg or make it taste rubbery.
Jamie said: “Bring your water to a boil, which means that when there are bubbles, take it off [the what] so they subside.
Look at the water, there’s no water here guys. You’re just poaching, and poaching is not boiling. Boiling will smash the eggs around while poaching is gentle.
Cook on a low heat until perfect
It is recommended you cook a poached egg for three to four minutes will make the yolk runny and the egg whites firm and bouncy.
However, you need to estimate how long it will take and carefully watch the saucepan while it is cooking away.
Once you think the poached egg is ready, take it out of the water using a slotted spoon and carefully poke it with a spoon or your finger to test how firm it is.
Jamie said: “As far as cooking is concerned, it should take roughly around three minutes to have a softish egg then it’s down to you to use your noodle [head].”
He added: “You want it to feel like a lovely fresh springy mozzarella, and then you will have a nice little egg cooked to perfection.”
Place the poached egg onto a piece of buttery toast, and your perfect poached egg breakfast is ready to eat.
