Poached eggs – the bane of many home cooks’ existence. Getting that delicate balance of a perfectly set white enveloping a luxuriously runny yolk seems like an impossible feat, reserved only for the most skilled chefs. But fear not, egg enthusiasts! Yotam Ottolenghi, the culinary mastermind behind some of the most crave-worthy cookbooks and restaurants, is here to demystify the art of poaching eggs.
Four Steps to Poached Perfection
In a recent article in The Guardian, Ottolenghi laid out his foolproof method for achieving poached egg nirvana in just four simple steps. His first piece of advice? Don’t be intimidated. As he reassuringly puts it, “Remember: it’s just an egg cooked in water.” With that mindset, let’s dive into his technique.
Step 1: Embrace the Fresh
The key to a beautifully poached egg starts before it even hits the water – with the egg itself. Ottolenghi stresses the importance of using fresh eggs, as the older the egg, the looser and more scrawny the white will be when cooked. If your eggs are on the older side, he suggests adding a drop of vinegar to the water to help keep things in check.
Step 2: To Swirl or Not to Swirl
The age-old debate: should you create a whirlpool in the water before sliding in your egg? Ottolenghi says there’s no right or wrong answer. Proponents of the swirl method claim it helps the egg maintain a neat, oval shape. Those in the anti-swirl camp aren’t fussed about a more “freestyle” look. Ottolenghi offers a third option: bring the water to a boil, then turn off the heat before gently dropping in the egg.
Step 3: Set a Timer
Once your egg is happily bobbing in the simmering water, set a timer for three to four minutes, depending on your yolk runniness preferences. Ottolenghi advises cracking the egg straight into the water, or for the more cautious cooks, cracking it into a ramekin first before carefully tipping it in.
Step 4: Finishing Touches
When the timer dings, use a slotted spoon to scoop out your perfectly poached creation. Let it drain on a cloth for a moment before transferring it to a lovingly buttered piece of toast or English muffin. And there you have it – Instagram-worthy poached eggs, without the frustration.
Incidentally, my colleague Tara Wigley has a fun rhyme about how to poach an egg in her book How to Butter Toast: Rhymes in a Book that Help You to Cook
So next time you’re craving a café-style brunch at home, channel your inner Ottolenghi and give his method a go. With a little practice (and maybe a playful rhyme or two), you’ll be a poached egg pro in no time. Happy cooking!
