Celebrity chef and national treasure Mary Berry has revealed her simple yet effective method for cooking the perfect poached egg, promising a flawless oval shape and a deliciously runny yolk every single time.
The Secret to the Perfect Oval Shape
Poached eggs are a breakfast favourite, but achieving that restaurant-quality look with a neat, oval white and a soft, runny centre can be a frustrating task for many home cooks. Mary Berry, the undisputed queen of the kitchen, has now shared her foolproof trick on her website, taking the guesswork out of the process.
She emphasises that while the eggs require a watchful eye during cooking, the results are absolutely "worthwhile". The key, according to Berry, lies in careful preparation and a specific technique with the pan.
Mary Berry's Step-by-Step Method
The method, reported by the Express, begins with filling a pan with enough water for poaching and bringing it to a boil. Once bubbling, the heat should be reduced to a gentle simmer and a dash of vinegar should be added to the water.
"Crack each egg into a ramekin or cup," Mary Berry instructs. The next step is crucial: "Swirl the water with a spoon and then carefully drop the egg into the pan." She advises leaving the egg until the white just begins to set, then carefully turning it with a slotted spoon to help form that coveted oval shape.
The eggs should then simmer for three to four minutes, or until the white is fully set while the yolk remains deliciously runny. "Keep an eye on the heat," Berry warns. "If the water starts to bubble again, turn it down to stop it disrupting the egg's shape." Finally, lift the egg out with a slotted spoon and drain it on kitchen paper.
A Reassuring Tip for Beginners
For those attempting poached eggs for the first time, Mary Berry offers some comforting advice. "Don't panic when first tipping an egg into the poaching water," she says. "The egg white will naturally spread out, but it comes together as it cooks, and you can tidy the edges at the end when the cooked egg is draining on kitchen paper."
The Perfect Partner: Mary's Hollandaise Sauce
To elevate your poached eggs, Mary Berry pairs them with a classic hollandaise sauce. Her recipe, designed for two egg yolks, uses a hand whisk for better control over the texture. "You don't want it to be whipped and become too thick to pour," she stresses.
The method involves blending the yolks with a teaspoon of white wine vinegar, then setting the bowl over a pan of gently simmering water. While whisking continuously, 100g of melted unsalted butter is slowly drizzled in until the sauce is thick and glossy. Season with salt and pepper to taste.
For those who like to prepare ahead, Berry notes that the hollandaise sauce can be made up to an hour in advance and kept warm in a wide-necked vacuum flask, leaving you free to focus on perfecting your poached eggs.
