Mary Berry knows all the tips and tricks for mastering cooking techniques for so many foods - one of which is poached eggs . You might think it's a doddle to just bubble up some water, but snagging that perfectly shaped poached delight can be a real faff if you’re not bang on with your temperature and timing - one wrong move and you've got an eggy mess instead of a delectable breakfast. But fear not, Mary Berry has spilt the beans on her nifty technique to nail the “perfect oval shape” poached eggs without breaking a sweat.
Dishing the dirt on her go-to approach for a top-notch eggs benedict recipe , Mary claims that it’s all about splashing a bit of vinegar in the boiling pot to get the white to set just ace and hold its bouncy form. She said: “The secret to a poached egg is boiling water with a dash of vinegar in it.” All that’s needed is a pan of water cranked up to the boil on the hob, followed by turning down the heat to a gentle simmer and then chucking in a splash of vinegar.
Pop the egg into a ramekin or cup first as it’s easy to slide the egg straight into the pan. Keep the water in a steady twirl then lob in the egg. Mary advised: “Whirl it around with a whisk and in the very centre drop it in the middle while it is still swirling and it will be a lovely shape.
” Ease the egg into the swirling water and then just let it bubble away to perfection. Mary advised on the art of poaching eggs: “Don’t panic when first tipping an egg into the poaching.
