Gordon Ramsay's 'easy' step-by-step guide for perfectly poaching a 'to die for' egg
The Michelin-starred chef pulled the curtain on his super easy method to perfectly poaching an egg, making for a perfect weekend brunch.
A poached egg is a delicacy that is hard to perfect. Thankfully, Michelin-starred chef Gordon Ramsay pulled the curtain on his simple method.
He admits that while it "may seem daunting," his method ensures that "you'll never collapse your poached egg again."
"Combining a velvety poached egg with the best mushrooms of the season, this delicious breakfast or brunch recipe boasts incredible texture and literally bursts with flavor," Gordon writes for MasterClass.
With just 10 minutes of prep and 30 minutes total, you can have an indulgent poached egg. All you need is eggs and white wine vinegar. However, Jamie Oliver's poached egg method ditches vinegar.
READ MORE: Gordon Ramsay's 'decadent' scrambled eggs can be made 'in a matter of minutes'
Instructions for 'perfect poached eggs'
1. Fill a medium-size saucepot with water and bring to a gentle boil. Season boiling water with salt and a splash of white wine vinegar. Stir the water with a whisk, until swirling.
2. Crack eggs into individual small bowls before gently adding to water pot. Turn heat down to gentle simmer.
3. Cook eggs for 2 minutes, checking if firm to touch. When so, remove from water with slotted spoon. However, if they wobble, return to water for approximately 10 seconds.
4. Place eggs on paper towel-lined plate to drain excess moisture.
5. Season with salt and pepper and serve immediately.
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Tips for the 'perfect poached eggs'
1. Use fresh eggs
This is because fresh eggs have "a unique texture" that is "ideal" for poaching, Ramsay says, explaing that egg whites get "more watery" as they age.
Ideally, he says to opt for eggs purchased within the last few days.
2. Cook at correct temperature
Due to its delicacy, it is critical to use the perfect temperature when cooking. Since cooking too high can break your poached eggs and cooking too low can cause them to spread apart, ideally you should aim for a gentle simmer at around 185ºF, he says.
3. Add vinegar to water
While chefs have mixed feelings about the necessity of it, Ramsay explains that a splash of vinegar can adjust the pH level of the water to have more acidicity, which effectively lowers the temperature needed for the egg whites to set and helps your poached eggs keep "a tight shape."