Mary Berry, queen of the kitchen, has shared her expert tips on how to make the perfect poached eggs every time - and it's all thanks to one simple ingredient
Former Great British Bake Off judge Mary Berry has divulged her secrets to creating the ideal poached eggs, ensuring they boast a "perfect oval shape" without any culinary headaches.
However, the celebrated chef has let slip her clever method which guarantees the egg whites set perfectly and maintain their supple form for a delightful dish. Revealing her must-try suggestion for an exceptional eggs benedict, Mary reveals that introducing vinegar to the boiling water is key to getting the whites to coagulate flawlessly, reports the Express.
Firstly, crack your egg into a small bowl or cup this makes it easier to gently pour the egg into the pan. With the water swirling in a steady motion, introduce the egg to the centre. Mary said: "Whirl it around with a whisk and in the very centre drop it in the middle while it is still swirling and it will be a lovely shape."
It's essential to cook the poached egg for three to four minutes, allowing the egg white to set fully, while ensuring the water remains at a gentle simmer and never reaches a boil.
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