Eggs are a staple in many breakfast dishes, from the classic full English to Eggs Benedict and Florentine. Despite seeming simple enough to prepare, achieving the perfect egg can be a challenge, particularly poaching . However, Michelin Star chef Sally Abe has revealed her secret to cooking eggs perfectly every time on behalf of British Lion Eggs.
She said: "A perfectly cooked egg is a thing of beauty, whether scrambled, poached, fried, boiled or served as a glistening omelette. Eggs are a quick, easy and nutritious meal option . Here, I share my top tips for a great result every time, with no stress.
" She also advised consumers to look for the British Lion mark on their eggs, which ensures they have been produced to the highest food safety standards and are safe to eat raw or runny . When it comes to poaching eggs, there are countless hacks and tips out there, but some are more effective than others. Sally admitted: "A lot of people shy away from poached eggs over concerns of flyaway whites and soggy messes.
Your best bet is to start with eggs straight from the fridge, which helps them hold their shape as they cook." She said: "Crack the egg first into a sieve which will drain off any thinner excess white. Bring a large pan of water to boil - the deeper, the better!" Once this process is complete, move the cracked egg into a small dish.
Sally insists that it's crucial to reduce the boiling water to a simmer at this stage, reports the Express . Continuing her advice, she sugg.