{"id":8734,"date":"2023-04-08T07:50:53","date_gmt":"2023-04-08T07:50:53","guid":{"rendered":"https:\/\/ourfulltable.com\/?p=8734"},"modified":"2023-04-08T07:50:53","modified_gmt":"2023-04-08T07:50:53","slug":"chef-shares-the-correct-method-to-poach-an-egg-using-salted-water","status":"publish","type":"post","link":"https:\/\/ourfulltable.com\/everyday-meals\/chef-shares-the-correct-method-to-poach-an-egg-using-salted-water\/","title":{"rendered":"Chef shares the correct method to poach an egg using salted water"},"content":{"rendered":"

<\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/p>\n

Looking to poach the perfect egg this bank holiday weekend? Michelin-star chef Paul Foster shared his top tips in a recent TikTok video and explained why you don\u2019t need to add vinegar to the water to make poached eggs.<\/p>\n

Paul, who is a chef and founder of the restaurant Salt in Stratford Upon Avon, shared a video of him making a poached egg on the social video platform.<\/p>\n

To his 120,700 followers, he said: \u201cI\u2019m going to show you how to make the perfect poached egg. I know it\u2019s a nemesis for a lot of people.<\/p>\n

\u201cNow I was shown when I was a young chef to use vinegar, but I\u2019ve learnt a better way. This is the better way.\u201d<\/p>\n

He began with a \u201cpan of water\u201d, and told those watching: \u201cDo not add vinegar – whatever people tell you, you do not need it.\u201d<\/p>\n

@paulfosterchef How to poach a perfect egg!! No vinegar required. ##egg #viral #chef #chefsoftiktok #simplerecipe #eggsoftiktok #howtocookproperly #cooking #poachedegg #howtocook #eggs @foodies \u266c Comptine d’un autre \u00e9t\u00e9, l’apr\u00e8s-midi – Yann Tiersen<\/p><\/blockquote>\n

Instead of vinegar, the chef recommended a \u201cpinch of salt\u201d.<\/p>\n

You\u2019ll also need the \u201cfreshest egg as possible\u201d which should be at \u201croom temperature\u201d not cold from the fridge.<\/p>\n

Paul said to crack the egg open and \u201cdrop it into a sieve to get off any watery bits of the white\u201d.<\/p>\n

With a \u201cboiling pan of water\u201d with water that is \u201cnice and deep\u201d, \u201cturn it down\u201d on the hob \u201cso it\u2019s just under a boil\u201d.<\/p>\n

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\u201cGive the water a stir, you don\u2019t need to whisk it to create a vortex, the stir just helps it to move so it doesn\u2019t stick to the pan, and the protein can set,\u201d he explained.<\/p>\n

Next, \u201cset a two-minute timer\u201d which Paul said \u201cis not going to be long enough but I always like to check it before\u201d.<\/p>\n

\u201cGive it a little look, don\u2019t walk away from it, see how that water\u2019s not boiling? No vinegar in there, not gone all scummy, not going to taste like c**p.\u201d<\/p>\n

After two minutes, \u201cgive the egg a little check\u201d. He used a female spoon – the round metal one with holes in to remove the egg and \u201cdrained it on some paper\u201d.<\/p>\n

<\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/p>\n

\u201cI never put it straight onto toast as it\u2019s just going to make the toast soggy,\u201d Paul added.<\/p>\n

\u201cNow\u2019s your chance to finish it with cracked black or white pepper.<\/p>\n

\u201cNow that excess water\u2019s drained off, I\u2019m going to just put it on a plate,\u201d but you can \u201cput it on toast, bacon, avocado, whatever you like\u201d.<\/p>\n

Cutting the poached egg open, Paul remarked: \u201cYou can see it\u2019s cooked through, perfect poached eggs.<\/p>\n

\u201cDon\u2019t need a microwave or stupid egg poachers. You just need a pan with some water, no vinegar and a little bit of salt.<\/p>\n

\u201cRunny yolk and a nice soft white – you can\u2019t get better than that!\u201d<\/p>\n

As for why some add vinegar to the water when poaching an egg, it is said the acidic material helps \u201cthe proteins in the egg white to unravel and loosely bond back together as they cook\u201d, forming a perfectly shaped egg in the water.<\/p>\n

But some claim using vinegar in the water can alter the taste of the poached egg afterwards.<\/p>\n

Source: Read Full Article<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Looking to poach the perfect egg this bank holiday weekend? Michelin-star chef Paul Foster shared his top tips in a recent TikTok video and explained why you don’t need to…<\/p>\n","protected":false},"author":2,"featured_media":8733,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"yoast_head":"\nChef shares the correct method to poach an egg using salted water - Ourfulltable<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ourfulltable.com\/everyday-meals\/chef-shares-the-correct-method-to-poach-an-egg-using-salted-water\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef shares the correct method to poach an egg using salted water - Ourfulltable\" \/>\n<meta property=\"og:description\" content=\"Looking to poach the perfect egg this bank holiday weekend? 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