Michelin-trained chef Poppy O'Toole, known online as Poppy Cooks, has shared a simple preparation trick that she says guarantees perfect poached eggs: store them in the fridge before cooking.
Why Fridge-Cold Eggs Work Best
According to O'Toole, keeping eggs in the fridge helps the whites hold together during poaching. 'When I know that I'm going to do poached eggs, I will keep eggs in the fridge because a fridge-cold egg is going to be better to poach,' she explained. 'The egg whites all stay together a little bit more. It's the proteins, the lecithin in the egg when it's cold, it stays together a little bit more.'
She recommends placing the eggs in the fridge the night before cooking to ensure they are thoroughly chilled.
Vinegar and Other Tips
O'Toole also suggests adding a few drops of vinegar to the poaching water, as this helps the egg whites solidify more quickly, resulting in a tidier, more compact egg. This technique is widely endorsed by culinary experts.
For scrambled eggs, she advises taking them off the heat early and letting residual heat finish cooking. 'You kind of take them off the heat quite early on and let them sit in the pan,' she said.
Silken Eggs for a Refined Dish
For a more elegant option, O'Toole recommends silken eggs, popular in Chinese and Japanese cuisine. These are cooked slowly over gentle heat with constant stirring to create tiny, soft curds that remain glossy and creamy. 'They are so good. So they're almost cooked but they're under-cooked,' she said. 'They've got this lovely silkiness to them.' She also noted that adding crème fraîche to scrambled eggs can enhance the texture.
Debate Over Egg Storage
O'Toole's advice comes amid a broader debate among chefs about where to store eggs. While she and chef Jeremy Pang say both cupboard and fridge are acceptable, chef Mike Reid insists on cupboard storage. 'Eggs are basically tiny sponges. Park them in the fridge and they'll happily soak up last night's curry. Nobody asked for garlic custard,' he said. 'So, cupboard, cool, out of direct sunlight, pointy end down. Done.'
However, Soho restaurateur Nima Safaei and HelloFresh's Mimi Morley argue the fridge keeps eggs fresher longer.
