For many home cooks, the quest for the perfect poached egg can feel like an elusive culinary dream. A staple of the classic Eggs Benedict, a poorly poached egg can turn a luxurious brunch into a disappointing, watery affair. Determined to solve this common kitchen conundrum, one home cook sought advice from a true expert: MasterChef: The Professionals judge Monica Galetti.
Monica Galetti's Foolproof Poaching Method
In an exclusive interview highlighted by the Express, the renowned chef and restaurateur shared her straightforward, professional technique for achieving restaurant-quality results every time. The key, she advises, begins with using eggs at room temperature.
Monica's method is deceptively simple. First, fill a pan with water, add a splash of vinegar, and bring it to a boil. Crucially, she recommends cracking each egg into a small bowl first. "So then when you drop them in, it's got the form," she explained, noting that cracking an egg directly into the pan can cause it to go flat.
Once the water is bubbling, use a whisk or spoon to create a gentle whirlpool. Carefully drop the pre-cracked egg into the centre of the vortex. "And if it keeps twirling, it'll sort of start to form together to come together," Monica said. The final step is to immediately reduce the heat to a gentle simmer once the egg is in the water.
Building the Ultimate Eggs Benedict
Following Monica's guidance yielded a perfectly formed, domed poached egg, a stark contrast to the flat, ragged result from cracking an egg straight into the pan. With the poaching mystery solved, the next challenge was constructing the complete dish: a classic Eggs Benedict with a zesty, sriracha-spiked hollandaise sauce.
The recipe calls for toasting an English muffin and topping it with bacon or ham, followed by the star poached egg. The crowning glory is the rich, emulsified hollandaise. To make it, a reduction of white wine vinegar, water, tarragon, and peppercorns is whisked into egg yolks over a bain-marie until thick and pale. Warm, clarified butter is then gradually incorporated to create a silky sauce, finished with lemon juice, salt, and a tablespoon of sriracha for a gentle kick.
A Brunch Triumph, Even for Egg Skeptics
The final result was a brunch centrepiece worthy of any café menu. The hollandaise sauce, described as an "absolute winner," proved so versatile that the creator suggested it could also elevate a burger or steak. Remarkably, the dish managed to impress even a self-confessed non-enthusiast of eggs, proving the power of a masterful technique.
By demystifying the poaching process, Monica Galetti's expert tips, shared on 28 December 2025, provide a reliable blueprint for transforming a potentially fraught cooking task into a consistent success, ensuring that a show-stopping brunch is always within reach.
