A starred chef has unveiled his particular technique for preparing poached eggs: simply using a saucepan, water and an hourglass.
Paul Foster, 40, who runs fine dining restaurant Salt in Stratford-upon-Avon, posted a video on ICT Tac detailing the method step by step.
Although the perfect poacher is a “sworn enemy for many people”, he explained that there really isn’t much to it, saying all you need is a pot of boiling water, a pinch of salt, the freshest egg and, most importantly, and controversially – no vinegar.
He said that after adding the egg to the boiling water, he suggests setting a timer for two minutes, before removing it and placing it on a tea towel for a “perfect” egg.
He explained, “I’m going to show you how to make the perfect poached egg. I know it is an enemy for many people.
Paul Foster, 40, who runs fine dining restaurant Salt in Stratford-upon-Avon, has revealed his particular technique for preparing poached eggs.
He said all you needed was a pot of boiling water, a pinch of salt, the freshest egg, and most importantly, no vinegar.
“Saucepan of water. Do not add vinegar. Whatever people tell you, you don’t need it. A pinch of salt, an egg as fresh as possible – at room temperature – put it in a colander to remove the watery bits from the white (part).
“A pot of boiling water that sits nice and deep, lower it to just below boiling. Stir. You don’t need to whip it or create a vortex.
He explained that the purpose of stirring the egg was to create movement, so it doesn’t stick to the pan, and to help the proteins settle so they “curl up nicely.”
He then asked viewers to set a two-minute timer, but warned it might take a little longer.
He told budding chefs not to stray from the pan while cooking, while dispelling the myth that vinegar is a key ingredient.
He continued, “See how this water doesn’t boil – there’s no vinegar in it.
“It hasn’t become disgusting, it’s not going to taste like c**p.
“Now I was shown when I was a young chef how to use vinegar, but I learned a better way. It’s the best way to do it.
He asked viewers to set a two-minute timer, but warned it might take a little longer to get the “perfect” poached egg.
After a two-minute time check, he seems dissatisfied with the results and therefore puts another 30 seconds on the clock.
“Don’t be tempted to crank up the volume and start boiling it,” he added.
“You see, he’s still there.” He then gives her a little wobble before beaming “Now that looks perfect”.
For his next tip, he advised draining the poached egg on paper towels rather than toast, to prevent it from becoming soggy.
He said it was a good time to season it. He opted for sea salt and cracked black pepper, but said cracked white pepper was also a good choice.
Over 8,000 comments poured in – some said they were “blown away” by the method, while others said they were grateful to have learned the technique.
The masterclass wasn’t complete without a quick reminder that you “don’t need a microwave or one of those stupid egg poachers.”
The chef takes a taste test, after which he cheekily remarks “poached eggs are no better”.
Over 8,000 comments poured in. Some said they were “blown away” by the method.
Visibly impressed with his technique, one person wrote: “Perfect, finally a good method, thank you.”
“As a chef, I totally agree with that! No need for vinegar,” says another.
Someone else added: “Putting it on paper towel first is a game changer! I hate when my toast is wet.
One grateful commenter said: “Hey thanks man, I’ve struggled for years to get it right, just tried your method and it worked like a charm, well done.”
The video has been viewed 8.7 million times.
