Jamie Oliver's secret to perfect poached eggs revealed

Poached eggs are one of the simplest yet most challenging dishes to prepare. The key to success is the right water temperature and its motion, which allows the egg white to set while maintaining a runny yolk. The water should be hot but not boiling, as too much movement may cause the "whirling" egg to break apart. It's also important to use fresh eggs, as they hold their shape better than older ones.

Jamie Oliver, the well-known British chef, has shared his tips on making perfect poached eggs on his YouTube channel. In the video titled "How to Make a Poached Egg," Oliver emphasizes the importance of two rules.

The first rule is to use fresh eggs. As he explains, fresh eggs hold their shape better during cooking. The second rule concerns the water temperature. Jamie advises bringing the water to a boil and removing it from the heat so the bubbles subside. "Poaching is not boiling. Boiling will smash the eggs all around," explains Jamie Oliver.

Jamie Oliver demonstrates exactly how to add an egg to hot water. First, he cracks the shell and pours the contents into a small bowl. Then, he gently pours the egg white and yolk into the water. Oliver advises against adding vinegar to the water, even though some claim it helps the egg white set. "Yes it does firm up the egg, but it tastes like vinegar," says the chef.

As for cooking time, Jamie suggests that about three minutes are enough to achieve a soft egg. In the end, Oliver serves the egg on crispy buttered toast.

Poached eggs can be served in many ways, making them a versatile addition to various dishes. The classic combination with toast and avocado is just the beginning. They can also be served with arugula and Parma ham, giving the dish a sophisticated flavour. A poached egg also works great as an addition to a salad with grilled chicken, enriching the meal with essential proteins and deliciousness.