You've been making poached eggs wrong as there's one thing you should add
Poached eggs can be tricky to master, but one clever trick could help you make the perfect eggs Benedict every time
Poached eggs are a beloved breakfast choice in many homes, yet this recipe reveals an ingredient you might be overlooking for your speedy fry-up. Whether it's eggs on toast or a component of your full English, mastering poached eggs at home can be somewhat intimidating. If you're struggling to perfect them, this one addition could transform your eggs Benedict dreams into reality.
To whip up your poached eggs, you'll need a spacious pot for boiling, naturally some eggs, a reliable pinch of salt and a dash of vinegar. A culinary aficionado from Inspired Taste claims that this is the definitive "fool-proof" technique that's so straightforward "anyone can do it".
So if you're someone who struggles to get those poached eggs right, no matter how you try, give this method a try.
How to make impeccable poached eggs
They recommend beginning by filling your pot with about four inches of water and bringing it to a gentle simmer before tossing in a liberal pinch of salt and a splash of vinegar.
The salt serves to flavour the eggs, while the vinegar aids in keeping the egg whites intact during poaching, reports the Mirror.
Although it's not a mandatory step for poached eggs, it's suggested for its ability to enhance taste.
They propose using one tablespoon for cooking purposes, but if you want the flavour to permeate the eggs, you should add a bit more.
When your water is set, crack each egg into a pristine ramekin or cup as the water comes to temperature.
The recipe advises against breaking your eggs directly into the pot.
Now it's time to carefully place the eggs into the gently simmering water, one at a time.
Set a timer for 3-4 minutes, depending on your desired yolk consistency.
Next, use a slotted spoon to carefully remove the eggs from the water and place them on paper towels to cool and firm up briefly.
Add a pinch of salt, pepper, and any other seasonings you like to taste.
Reach for this kitchen utensil for perfect poached eggs
The cooking experts also recommend using a fine-mesh strainer for an added trick.
They suggest: "If you have trouble with wispy white bits around your eggs as they are poaching, use this simple trick! Before poaching, crack your egg into a fine-mesh strainer held over a bowl.
"The thinnest, runniest part of the white will go through the strainer, leaving behind the thicker white that sets nicely when poached. Your poaching water will be cleaner, and your eggs will have a more well-defined shape."
To get ahead with your cooking, you can actually poach your eggs in advance and store them in the fridge for up to three days.
To store them, transfer the eggs to ice-cold water to cool, then refrigerate them in a sealed container, submerged in water.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Belfast Telegraph
6 hours ago
- Belfast Telegraph
Diarmuid Gavin: The 19th century Irish gardener who went on to influence the world
In the quiet countryside near Kilmeaden, Co Waterford, a boy was born in 1838 who would go on to transform the way the world thought about gardens. William Robinson was not born to privilege, and yet he became one of the most influential horticulturists in history — an Irishman who reshaped the English landscape, one perennial at a time.
Daily Mirror
7 hours ago
- Daily Mirror
Gardeners can 'kill ivy for good' with natural solution using just three items
Gardeners are often left frustrated by the rapid growth of English ivy, but there is a simple and all-natural way to get rid of it using just three household items Home gardeners across the UK are all too familiar with the resilience of English ivy, even if they haven't intentionally planted it. This evergreen climber is common throughout the country, notorious for its ability to latch onto walls, fences, and trees, forming dense coverings of leaves. While it does provide some ecological advantages, such as offering shelter for birds and facilitating pollination, its propensity to overwhelm other plants, damage older walls, and block sunlight can be a nuisance for gardening enthusiasts. When dealing with rapid-growing weeds like ivy, one might assume that strong chemicals are the solution. However, specialists at Drip Works propose a homemade remedy using three common kitchen items to permanently eliminate "serious and invasive" ivy. The approach to managing unwanted ivy varies depending on its location within the garden. For ivy-covered walls, Drip Works experts suggest a vinegar-based spray, as reported by the Express. "If you want an ivy-free garden wall, this is an effective and natural way to achieve it," the experts at Drip Works recommend. They advocate for a mixture consisting of apple cider vinegar, salt, and washing-up liquid, which they claim has been "proven to be the best solution to kill ivy", reports Nottinghamshire Live. Preparing this ivy-killing spray is a breeze; simply mix three easy-to-find ingredients in a spray bottle. Blend one gallon of apple cider vinegar, one tablespoon of salt, and about two tablespoons (or one ounce) of washing-up liquid. You can use either apple cider vinegar or white vinegar to tackle ivy, with apple cider vinegar possibly packing a bigger punch for some due to its extra compounds beyond acetic acid. The effectiveness of either vinegar in killing ivy depends on the acetic acid concentration, which varies between different types of vinegar. If you don't have any apple cider vinegar at home, you can easily pick up a bottle from your local supermarket. Sainsbury's sells 500 ml of Apple Cider Vinegar for just £2.10. Before applying the mixture, make sure to secure the lid and give it a good shake. It's also crucial to wear gardening gloves, long sleeves, and boots to protect yourself during the process. How to kill ivy plants Irrigation experts recommend letting the vinegar solution coat the ivy plants for at least five days before evaluating its impact. This liquid mixture acts as a natural herbicide, dehydrating ivy leaves and helping break down their protective waxy layer. The team from Drip Works advised: "After five to six days, use garden shears and a pruning saw to remove dead ivy that is clinging firmly to the building." If any leaves resist the herbicide, you may need to repeat the process until the English ivy is completely eliminated. After the leaves have died off, it's vital to physically remove the roots, as ivy is tenacious and will regrow from even a tiny root fragment. Although ivy can offer nesting spaces for wildlife within its thick growth, unchecked spread can threaten trees by adding weight and competing for light and moisture.
The Herald Scotland
8 hours ago
- The Herald Scotland
Acclaimed Oxford scholar who never forgot his roots in Glasgow dies
Died: January 24, 2025 Martin McLaughlin, who died aged 74, was an esteemed Oxford University scholar who would gain a global reputation as a classicist and a literary historian. In Oxford, where his death has been borne heavily, he was a much-loved academic colleague who would become the Serena Agnelli Professor of Italian at Oxford, a position he would hold for 16 years. His contribution to the study of Italian language and literature made him one of the outstanding English-language scholars of his generation, a fact underlined in 2008 when was made a knight by the Italian government. To all whose lives he touched and were made better for his love and friendship he remained entirely unchanged as he began amassing a formidable suite of academic honours. His brother Aidan remarked: 'If Oxford changed him utterly as a scholar, a lecturer and a writer, it never succeeded at all in changing him as a person, a husband, a father, a grandfather, a brother, an uncle, great uncle and cousin. To us he remained the same Martino.' They recall the boy who took his younger sisters and their friends to play tennis at the convent in Portstewart, and had everyone pause mid-game when the Angelus bell rang so as not to upset the nuns. He was the big brother who took them to big games at Parkhead to see his beloved Celtic and bought them fish suppers on the way home. They remembered the son, brother and uncle who loved family get-togethers and had time for a story or chat with everyone from the oldest to the youngest. And while he could discuss any subject you cared to raise with him, they would all conclude with an assessment of Celtic's chances the following Saturday. At their silver wedding in 1999 Martin revealed that whilst his beloved Cathy could put up with all of his idiosyncrasies, she had declared that if he developed a pot belly, she would divorce him. 'So I've started drinking ten pints a night,' he said. Read more In June 2008, Martin sent an email to his friends and family, headed simply 'Gong'. It read: 'Hi, you guys, just to say that the Italian government has decided, in its infinite wisdom, to give me a gong! I am to be made 'Commendatore dell'Ordine della Stella della Solidarietà Italiana', but you can all just call me 'Eccellenza' for short!' Martin McLaughlin was born in Glasgow on December 4, 1950, the second oldest of eight children born to George and Jo. He followed the family tradition of attending St Aloysius before making the short journey down Sauchiehall Street and Woodlands Road to Glasgow University. It was here where his remarkable intellectual gifts first became evident. His First in Latin and Greek earned him a Snell Bursary which bore him to Balliol College, Oxford in 1973. He flourished there too, earning a First in Classics and Modern Languages, the first time such a combination was possible. He then returned to Scotland to spend 13 enjoyable years as a lecturer in Italian at Edinburgh University, a period in which he also managed to fit in a tidy doctorate by Oxford in 1983. Before long, England's academic Holy of Holies was beckoning him back and he duly made the journey to the south east of England in 1990 to become a lecturer. Professor McLaughlin's love for Italian literature was expressed in a formidable body of work as both translator and writer, specialising in authors who span both ends of Italian literature: Alberti who was one of the earliest writers in the Italian vernacular in the mid-1400s and Italo Calvino, perhaps the most famous 20th century Italian author. His books on these figures made him the leading English-language authority on Calvino. During his time at Oxford, his students and colleagues also began to experience his innate warmth and humanity. As news of his death spread, Professor McLaughlin's Facebook page began to thrum with messages and anecdotes from grateful students and colleagues. He was slightly whimsical about some of the odder Oxford traditions – for example the £200 annual sherry allowance granted to him to enable his tutorials to proceed in what he termed 'a well-oiled manner'. In 2000, on moving from Christchurch (alma mater of Lewis Carroll) to Magdalen, Oscar Wilde's old redoubt, he told anyone who would listen that, having reached the age of 50, the time had arrived for him to leave the college of Alice In Wonderland to move to that of Dorian Gray. Acclaimed Oxford scholar he may have become, but Martin McLaughlin never forgot his roots in Glasgow. Several times a year he would be back amongst the family on visits which usually coincided with an important Celtic fixture. The family's long-time family friend, Evelyn Connolly, wrote this about him recently: 'It was easy to be in his company.' Martin McLaughlin bequeathed a mighty academic legacy, but to his friends and family he left something greater still: a treasury of happy memories of his love and friendship. He is survived by his wife of 50 years, Cathy, his daughter Mairi, herself a noted scholar and professor at Berkeley University California, his granddaughter Iona and the now far-flung McLaughlin family. At The Herald, we carry obituaries of notable people from the worlds of business, politics, arts and sport but sometimes we miss people who have led extraordinary lives. That's where you come in. If you know someone who deserves an obituary, please consider telling us about their lives. Contact
