Mastering poached eggs: Jamie Oliver’s guide to perfection

Poached eggs are one of the simplest yet most demanding dishes to master. The key to success lies in the proper water temperature and gentle movement, which allow the egg white to set while keeping the yolk runny. The water should be hot but not boiling; excessive movement might cause the "whirling" egg to break apart. It's also crucial to use fresh eggs, as they maintain 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 highlights the significance of two main rules.

The first rule is to use extremely fresh eggs. As he explains, fresh eggs maintain their shape more effectively during cooking. The second rule focuses on water temperature. Jamie advises bringing the water to boil and then removing it from the heat to allow the bubbles to subside. "Poached eggs are delicate. Boiling water can damage them," 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 carefully pours the egg white and yolk into the water. Oliver advises against adding vinegar to the water, despite some claims that it helps the egg white to set. "Yes it does firm up the egg, but it tastes like vinegar," says the chef.

Regarding cooking time, Jamie suggests that around three minutes is sufficient to achieve a soft egg. In the end, Oliver serves the egg on crispy buttered toast.

Poached eggs are versatile and can be served in many ways, complementing a range of dishes. The classic pairing with toast and avocado is just the beginning. They can also be served with rocket and Parma ham, giving the dish a sophisticated flavour. A poached egg also works wonderfully as an addition to a salad with grilled chicken, enriching the meal with essential proteins and sumptuous taste.