Poached eggs are a tasty breakfast favourite, yet many shy away from cooking them up at home due to the challenge of keeping the delicate white intact while boiling. Nailing the perfect poached egg can be tricky, as an incorrect water temperature can result in the whites scattering into a wispy mess. The internet is full of tricks for the ideal poached egg, including tips like adding white vinegar to the water or swirling it into a whirlpool just before dropping in the egg.
But now there's a “foolproof” recipe dropped by Cynthia Christensen, chef and originator of But First We Brunch , that promises perfect poached eggs without resorting to the common hacks. Cynthia claimed: “This recipe will lead you to perfect poached eggs - every time! No boiling water, no whisking a whirlpool, and no egg anxiety!” To achieve poached perfection, the secret lies in steaming the egg gently in barely any water, which helps prevent the egg from sprawling and keeps your kitchen mess-free. Simply introduce a tiny dose of cold water to a skillet or frying pan, only about one to two centimetres deep, to submerge the egg partially.
Begin by cracking the egg over a sieve to sift out the runnier parts of the white, then carefully place it into a petite dish. Cynthia shared some top tips for poaching the perfect egg: “Straining the egg with a fine mesh strainer removes the watery portion of the whites that turn into wispy whites in the hot water.” She continued by suggesting the use of hig.