A Michelin-starred chef has shared the simple secret to perfectly cooked poached eggs with whites that stay intact and runny yolks every time. Alain Roux, acclaimed chef and owner of the three Michelin star restaurant The Waterside Inn, has given a rundown on how to make the perfect poached eggs. His expert technique lies in one simple ingredient: vinegar.
The key ingredient
"Vinegar will help the egg white to coagulate and keep its shape as it cooks," Roux outlined, amongst his fundamental guidance for perfecting this delicate preparation. He maintains that only the freshest eggs are acceptable, and emphasises it's vital to monitor the temperature of the simmering water consistently.
Roux suggests creating a gentle whirlpool in the pan to help the whites spiral and envelop neatly around the yolk. For optimal outcomes, he cautions against overcrowding the pot - four eggs represents "enough of a challenge" - and recommends testing doneness by raising each egg with a slotted spoon after two minutes, pressing the edges gently, and repeating every 30 to 60 seconds until they're prepared perfectly.
Ingredients
- One and a half litres of water
- Three tablespoons of white wine vinegar
- Four medium-sized St Ewe free-range eggs
- Four teaspoons of white wine vinegar
Equipment
- Casserole dish (20cm wide x 10cm deep)
- Ramekins or small bowls
- Kitchen paper
Method
- Crack the eggs into separate small bowls or ramekins. Pour a teaspoon of vinegar onto each egg. Give the bowls a gentle swirl and wait for four to five minutes before poaching the eggs.
- Remove the lid from the casserole pan of boiling water. Adjust the heat. The water should not boil vigorously, but small bubbles should be reaching the surface of the water for a "rolling/gentle simmer".
- Using a spoon, stir the water around the rim of the casserole dish to generate a vortex. Carefully lower two of the eggs, one at a time, into the centre of the swirl.
- Gently revive the vortex and add the two remaining eggs, again one at a time. Cook the eggs for three to four minutes, or until set but with runny yolks. Add one to two minutes of extra time for medium eggs.
- Carefully lift the eggs out with a slotted spoon and place them on a plate lined with kitchen paper to drain.
- Using a small knife or kitchen scissors, neaten up any ragged edges and wispy strands of egg white (if present). The poached eggs are now ready to be seasoned and served.
