A Michelin-starred chef has revealed exactly how he makes poached eggs – and the very common mistake most people make.
Chef Paul Foster’s own restaurant, Salt in Stratford-upon-Avon, which he ran for eight years before closing it in May, earned two Michelin stars.
The chef, who has worked with eggs ‘every day of his career’ says only the freshest eggs should be used when poaching, in order to give the final result ‘that neat, plump’ finish.
Perhaps more surprising is what should not be brought to the boil when making eggs.
It’s a common practice to use vinegar, with some believing that the acid helps coagulate the protein when poaching eggs, meaning the eggs set faster, and are less likely to spread out in the water.
But, according to the chef – who shared his tips with British Lion Eggs – it is unnecessary.
He explained: ‘Keep the water just below a simmer, no rolling boil, and you’ll achieve a beautifully tender egg without the need for vinegar.’
Paul has spoken before about the best way to poach eggs, previously sharing a video on his TikTok channel – @PaulFosterChef – where he explained the process.
According to chef Paul Foster, poaching eggs without vinegar is the ‘better’ way to do it, and tastes better (stock image)
In the clip, he described the dish as a ‘nemesis for a lot of people’, but added that there isn’t much to it, and all that’s needed is a pot of boiling water, a sprinkle of salt, the freshest egg – and no vinegar.
He added that after adding the egg to boiling water, it’s a good idea to set a two-minute timer – once it goes off, check if it needs further cooking.
If not, remove the egg from the pan and place it on kitchen paper before putting on toast to drain the water and prevent the bread from getting soggy.
Paul continued: ‘Pan of water. Do not add vinegar. Whatever people tell you, you do not need it. A pinch of salt, a freshest egg as possible – room temperature – drop it into a sieve to get off any watery bits of the white [part].
‘A boiling pan of water that sits nice and deep, turn it down to just under the boil. Give it a stir. You don’t need to whisk it or create a vortex’.
He explained the purpose of stirring the egg was to create movement, so that it doesn’t stick to the pan, and to help the protein set so that it ‘curls up lovely’.
He then instructed viewers to set a two-minute timer, but warned it may take a little longer.
He told budding chefs not to walk away from the pan while cooking, while also dispelling the myth that vinegar is a key ingredient.
He continued: ‘See how that water is not boiling – there’s no vinegar in there. It’s not gone all scummy, it’s not going to taste like c**p.
People should stir their boiling water before dropping in the egg, said chef Paul, but he added that it’s unnecessary to create a ‘vortex’
‘Now I was shown when I was a young chef to use vinegar, but I’ve learnt a better way. This is the better way’.
When it comes to seasoning poached eggs, he revealed that he uses salt and cracked black pepper – but said white pepper is also a good option.
Paul also shared his options for making scrambled eggs.
‘For a luxurious, custard like scramble, all you need with the eggs is butter,’ he said.
‘Work over the gentlest heat, letting the butter and eggs move slowly together.
‘This patience allows the curds to form softly, creating the perfect texture.’
For an omelette, the key lies in the pan you use.
‘To make a delicious omelette, start with a hot, non-stick pan and work the eggs quickly until evenly cooked.
‘As soon as the base sets, roll it while still creamy in the centre for a classic, elegant omelette with no colour on the outside.
‘If you find folding a challenge, why not serve it open to avoid the risk of it turning into a scramble.
‘As well as cooking eggs well, there are plenty of ways to serve them which takes basic methods and turns them into restaurant quality meals.
‘Just because a dish is simple, it doesn’t mean it can’t be special’.
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