Soft poached eggs are a delicious and healthy addition to any meal, whether served over toast, asparagus, or salad. This foolproof method ensures perfectly set egg whites and runny yolks every time.
Ingredients Needed
- 4 large eggs (fresh is best)
- Water (for poaching)
- 1 tsp white vinegar (optional, helps keep the whites together)
- Salt (for seasoning)
How To Make Mary Berry’s Poached Eggs
- Prepare the water: Fill a medium saucepan with water and bring it to a gentle simmer. If using, add the white vinegar to help the egg whites stay intact.
- Create a water vortex: Use a slotted spoon to swirl the water in the pan, creating a gentle whirlpool. This helps wrap the egg white around the yolk for a neater shape.
- Crack the egg: Crack one egg into a small bowl or cup. This makes it easier to slide into the water without breaking.
- Poach the egg: Gently slide the egg into the swirling water. Reduce the heat to low and let it poach for 3 minutes, ensuring the water remains at a gentle simmer (not a rolling boil).
- Shape the egg: Use the slotted spoon to swirl the water gently around the edges of the egg white, encouraging it to fold neatly over the yolk.
- Check for doneness: The egg white should be set and opaque, while the yolk should be slightly cloudy and wobbly when touched.
- Drain and serve: Lift the egg carefully using a slotted spoon and place it on kitchen paper to remove excess water. Season with salt and serve immediately.
Recipe Tips
- Use fresh eggs: Fresh eggs hold their shape better in water, ensuring a neater poached egg.
- Simmer, don’t boil: Water should be at a gentle simmer to prevent the eggs from breaking apart.
- Poach one or two at a time: This gives each egg enough space to cook evenly without merging together.
- Swirl for the perfect shape: Creating a gentle whirlpool before adding the egg helps the whites wrap neatly around the yolk.
How To Store & Reheat
Storing: Poached eggs can be stored in a bowl of cold water in the fridge for up to 24 hours.
Reheating: To warm up, place the poached egg in a bowl of hot water for 30 seconds to 1 minute before serving. Avoid microwaving, as it can overcook the yolk.
Try More Recipes: