Making poached eggs can be a pain.
There’s no denying they are delicious, and one of the more healthier ways to consume eggs, yet we often shun poaching for easier frying, scrambling or boiling.
But one chef, Kelly Scott, has the perfect trick to make sure they come out great every time – and she says it’s ‘foolproof’.
Having worked on a breakfast service poaching hundreds of eggs, you’d think she’d know a thing or two.
There are plenty of methods online showing how to poach an egg, but this one is the ‘sieve method’.
First, crack an egg into a fine mesh strainer – or sieve – as this removes the loose parts of the egg white and retains the firm parts.
This makes it ‘more uniform’, according to Kelly.
Then get your water to around 80ºC, or until it’s gently bubbling.
Give it a stir and whisk all the water, then in the middle of the swirl, slowly lower the egg in, as Kelly instructs.
Next you can swirl around the egg a bit more, as Kelly says: ‘I like the shape it gives when it’s swirled.’
Once the whites have formed, lift the egg from the bottom so it doesn’t stick.
After two or three minutes, try tapping the yolk – it should ‘jiggle’ while the white stays more solid.
The result is a perfect oozy egg.
Kelly says this method works with multiple eggs at once too – making it even better.
People in the comments were impressed, as one person wrote: ‘This inspired me to make poached eggs as soon as I saw it. I’ve literally never made them myself before and it actually worked really well.’
Another said: ‘I’ve tried so many different methods for poaching eggs and this one finally worked for me!’
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