Poached eggs can be tricky to perfect, but Mary Berry has shared her foolproof method for achieving the 'perfect oval' poached egg every time. The TV cooking legend's technique, posted on her website, promises picture-perfect results with careful preparation.
Berry advises starting with boiling water and a dash of vinegar in a pan. Once bubbling, reduce the heat to a gentle simmer. Crack each egg into a ramekin or cup, swirl the water with a spoon, and carefully drop the egg in. Leave until the white begins to set, then turn gently with a slotted spoon to form an oval shape.
Simmer for three to four minutes until the white is set but the yolk remains runny. Berry warns to keep an eye on the heat: if the water bubbles again, turn it down to avoid disrupting the egg's shape. Use a slotted spoon to lift out and drain on kitchen paper.
For novices, Berry reassures that the egg white will naturally spread when first tipped in, but it comes together as it cooks. Edges can be tidied at the end when draining on kitchen paper. She also shares a hollandaise sauce recipe, recommending a hand whisk for better texture and noting the sauce can be made up to an hour ahead and kept warm in a vacuum flask.
