Poached eggs can be tricky to get right if you do not used the right ingredients (Image: Getty)
Poached eggs are a delicious addition to any breakfast, but can easily cause a slimy mess if you do not know how to cook them properly.
The trickiest part of poaching an is cracking it and adding it to a pot – if the egg cannot keep its shape, you will be left with stringy, spread-out whites floating in the water.
Many people can give up poached eggs due to the skill required to get the perfect shape. However, John Kanell, a cookbook and founder of , explained that anyone can make the perfect poached egg with one simple ingredient in their kitchen cupboard.
John said: “Learning how to poach an egg is much easier than you think! It only takes a few minutes, two ingredients, and standard cooking equipment for a delicate, perfectly poached egg.”
The simplest way to cook a poached egg is to add vinegar or lemon juice to a pot of simmering water before adding your egg, which will help the egg keep its shape and will not affect the taste.
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The best way to ensure your poached eggs keep shape is to add vinegar to the pan (Image: Getty)
Both vinegar and lemon juice are acidic which helps the whites set quicker allowing the egg to keep a solid structure rather than breaking apart when it goes in the water.
John said: “This acid helps the eggs hold their shape in the water. I like using white vinegar, but you can also use apple cider vinegar, white wine vinegar, or even a splash of lemon juice in a pinch! Just be aware that lemon juice will give the eggs a slightly lemony flavour.”
However, you cannot simply pour the vinegar into the water as you need to make sure it’s at the right temperature, otherwise, this simple trick will not work.
John said: “Watch the temperature of the water: It needs to be just simmering. You should see bubbles on the bottom of the pot, but there should be no bubbles breaking at the top.
“If the water is too hot, your poached egg will split. Adjust your stove as necessary to maintain barely simmering water.”
Add your egg to a small bowl to make it easier to add to the pot of water (Image: Getty)
How to properly poach an egg
To begin, pour around two inches of water into a wide saucepan and place it on a medium-high heat on the stove.
Leave the water until it is boiling, then reduce the heat so it is just simmering. If the water is too hot the egg will have a harder time keeping its shape.
Once the water is ready, crack the egg into a small bowl or ramekin, as it will make it easier to add to a pot of water.
Add two teaspoons of vinegar (or lemon juice) to the pan of hot water. Then use a spoon to stir the water in a circular motion to create a swirling vortex effect.
Gently drop the bowl or ramekin into the centre of the vortex, and then cook for three minutes without stirring it.
Your poached egg will be perfectly cooked in three minutes (Image: Getty)
John said: “Resist the temptation to poke or prod the egg during this time. After three minutes, the egg whites should be opaque and firm, and the egg yolk should give when gently pressed with the back of a spoon.”
Remove the egg from the water with a slotted spoon and then place it on some paper towels to aboard any of the excess water.
Then simply transfer to a plate or piece of toast, season with pepper if you wish and your perfectly cooked poached egg will be ready to eat.