Jamie Oliver’s cooking tips for perfect poached eggs without using vinegar

Poached, scrambled or fried? How do you like your eggs in the morning?

Unless you’re at a hotel, poached egg lovers are often forced to opt for an easier cooking method.

After all, getting your egg to stay together with a cooked white and runny yolk is not easy.

But, the perfect poached egg is a dream to eat, whether as part of an Eggs Benedict or on a Full English.

Luckily, celebrity chef Jamie Oliver has shared his top tips for perfect poached eggs online.

Sharing a clip to Facebook, the chef said: “Loads of you are bigging up your kitchen skills so here are a few tips to get PERFECT poached eggs every time!”

What's your failsafe cooking hack? Let us know in the comments section…

So what did Jamie recommend?

Jamie Oliver’s Perfect Poached Eggs

1. Use Fresh Eggs

Jamie said: “The only way to poach the perfect egg is if you have really, really fresh eggs.

“End of story.”

The chef recommended buying the eggs at the back of the supermarket shelf to ensure you’re getting the newest ones.

2. Gentle Simmer Don’t Boil

Jamie said: “Bring the pot of water up to the boil, that means that there’s bubbles, take it off [the pan] so that they subside.

“Look at the water, there’s no bubbles.

“Poaching is not boiling – boiling will smash the eggs all around, but poaching is gentle.”

3. Use A Bowl To Drop The Egg

Jamie explained that you should crack your egg into a small bowl and then gently drop it from the bowl into the water.

4. Don't Add Vinegar

He said: “If you have lovely, fresh eggs, you’re going to win most of the time.

“Some people say put some vinegar in the water – really?”

Jamie pulled a face and claimed that while vinegar will firm up the egg it will also taste of vinegar.

He added: “I would suggest don’t bother.”

5. Test The Yolks Firmness

Jamie recommended cooking the eggs for roughly three minutes for a soft egg.

He takes his eggs out of the pan with a slotted spoon and presses the yolk to check how well they are cooked.

The chef said: “You want it to feel like a lovely, springy mozzarella.”

Serve it on some yummy toast slathered in butter.

Yum!

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