A Michelin-starred chef has revealed his special technique for making poached eggs: using only a pan, water and an egg timer.
Paul Foster, 40, head of the Salt fine dining restaurant in Stratford-upon-Avon, posted a video on TikTok describing the step-by-step method.
While the perfect poacher is a “nemesis for many people,” he explained, there’s really not much going on. controversial – no vinegar.
He said that after adding the egg to boiling water, he suggests setting a two-minute timer before taking the egg out and placing it on a tea towel for the “perfect” egg.
He explained, “I’m going to show you how to make the perfect poached egg. I know it is an enemy to many people.
Paul Foster, 40, head of fine dining restaurant Salt in Stratford-upon-Avon, has revealed his special technique for making poached eggs
He said all you need is a pot of boiling water, a little salt, the freshest egg and, most importantly, no vinegar.
‘Pan of water. Do not add vinegar. No matter what people tell you, you don’t need it. A pinch of salt, an egg as fresh as possible – room temperature – put it in a sieve to remove any watery bits from the egg white (part).
‘A boiling pan with water that is nice and deep, put it on low until just below the boil. Give it a stir. You don’t have to beat it or create a vortex.”
He explained that the purpose of stirring the egg was to create movement so it doesn’t stick to the pan, and to set the egg white so that it “curls up nicely.”
He then instructed viewers to set a two-minute timer, but warned that it could take a little longer.
He told novice chefs not to walk away from the pan while cooking, while also debunking the myth that vinegar is a key ingredient.
He continued, “Look how that water doesn’t boil – there’s no vinegar in it.
“It’s not all gone nasty, it’s not going to taste c**p.
“Now as a young chef I learned to use vinegar, but I learned a better way. This is the better way’.
He instructed viewers to set a two-minute timer, but warned that it may take a little longer to get the “perfect” poached egg.
After a two-minute time check, he turns out to be dissatisfied with the result and so he hits the timer for another 30 seconds.
“Don’t be tempted to turn it up and cook it,” he added.
“See, he’s still standing there.” He then wiggles it a bit before beaming, “That looks perfect.”
As a next tip, he recommended draining the poached egg on a paper towel instead of on toast, to prevent it from getting soggy.
He said now is the right time to make it a season. He chose sea salt and black pepper, but said white pepper was also a good choice.
More than 8,000 responses poured in – some saying they were ‘baffled’ by the method, while others said they were grateful for learning the technique
The masterclass wasn’t complete without a quick reminder that you “don’t need a microwave oven or some stupid egg poacher.”
The chef visits for a taste test, after which he brazenly remarks: ‘Poached eggs don’t get any better’.
More than 8,000 responses poured in. Some said they were “baffled” by the method.
Clearly impressed with his technique, someone wrote: ‘They turned out perfectly, finally a good method, thank you.’
“As a chef, I totally agree! Vinegar is not necessary,” said another.
Someone else added: ‘Laying on paper towel first is a game changer! I hate it when my toast gets wet.”
One appreciative commenter said, “Hey thanks man, I’ve been struggling for years to get this right, just tried your method and it worked like a charm, cheers.”
The video has been viewed a whopping 8.7 million times.