For many home cooks, achieving the perfect poached egg – with its delicate, set white and gloriously runny yolk – can feel like an elusive culinary dream. Celebrity chef and national treasure Mary Berry has now dispelled the mystery, sharing her foolproof method for nailing "perfect oval" poached eggs every single time.
The Secret Lies in the Preparation
According to the cooking legend, who detailed the technique on her website, success hinges on careful prep. The process begins by heating a pan of water until it is boiling. Mary Berry then advises turning the heat down to a gentle simmer before adding a crucial "dash of vinegar" to the water.
Her next step is key for controlling the egg's shape. "Crack each egg into a ramekin or cup, swirl the water with a spoon and then carefully drop into the pan," she instructed. "Leave until the white is just beginning to set and carefully turn with a slotted spoon to form an oval shape."
Timing and Patience Are Everything
Once shaped, the eggs should simmer for three to four minutes, or until the white is fully set while the yolk remains deliciously runny. Berry offers a vital warning during this stage: "Keep an eye on the heat: if the water starts to bubble again, turn it down to stop it disrupting the egg's shape." The finished eggs are then lifted out with a slotted spoon and drained on kitchen paper.
For nervous first-timers, Mary Berry provides reassuring advice. "Don't panic when first tipping an egg into the poaching water," she said. "The egg white will naturally spread out, but it comes together as it cooks, and you can tidy the edges at the end."
Complete the Dish with Mary's Hollandaise
To elevate the perfect poached egg, the chef also shared her classic hollandaise sauce recipe. The ingredients are simple:
- 2 egg yolks
- 1 tsp white wine vinegar, plus extra for poaching
- 100g (4oz) unsalted butter, melted
- Salt and freshly ground black pepper
The method involves whisking the yolks and vinegar by hand – "You don't want it to be whipped and become too thick to pour" – before setting the bowl over simmering water. The melted butter is then slowly drizzled in while whisking continuously until the sauce is thick and glossy. Season to taste.
Berry notes this sauce can be made ahead, stating: "The hollandaise sauce can be made up to an hour ahead and kept warm in a wide-necked vacuum flask." With this expert guidance from the kitchen queen, dated 11 January 2026, a flawless brunch is now within everyone's reach.
