Renowned chef and restaurateur Alain Roux has shared his expert method for perfecting the runniest poached egg that keeps its shape. Cooking poached eggs can be tricky, but there is one ingredient everyone should be adding to the pan to keep the egg intact.
'Vinegar will help the egg white to coagulate and keep its shape as it cooks,' he explained, as part of his essential tips for mastering this delicate dish. Roux maintains that only the freshest eggs will suffice, and stresses it is vital to monitor the temperature of the simmering water throughout. He suggests creating a gentle vortex in the pan to help the whites swirl and wrap neatly around the yolk.
For optimal results, he cautions against overcrowding the pot - four eggs is 'enough of a challenge' - and recommends checking doneness by lifting each egg with a slotted spoon after two minutes, pressing the edges gently, and repeating every 30 to 60 seconds until they are cooked to perfection.
Ingredients
- One and a half litres of water
- Three tablespoons of white wine vinegar
- Four medium-sized St Ewe free-range eggs
- Four teaspoons of white wine vinegar
Equipment
- Casserole dish (20cm wide x 10cm deep)
- Ramekins or small bowls
- Kitchen paper
Method
- Crack the eggs into separate small bowls or ramekins. Pour a teaspoon of vinegar onto each egg.
- Give the bowls a gentle swirl and wait for four to five minutes before poaching the eggs.
- Remove the lid from the casserole pan of boiling water. Adjust the heat. The water should not boil vigorously, but small bubbles should be reaching the surface of the water for a 'rolling/gentle simmer'.
- Using a spoon, stir the water around the rim of the casserole dish to form a vortex. Carefully crack two of the eggs, one at a time, directly into the centre of the swirl.
- Gently revive the vortex and add the two remaining eggs one at a time. Allow the eggs to poach for three to four minutes, or until set but still with soft yolks. For medium eggs, add a further one to two minutes of cooking time.
- Using a slotted spoon, carefully lift the eggs out and place them on a plate lined with kitchen paper to drain.
- With a small knife or kitchen scissors, neaten up the edges by trimming away any straggly pieces of egg white. Your perfectly poached eggs are now ready to be seasoned and served.
