Start aiming for eggcellence

Are you struggling to nail the perfect poached egg? Chef Manu Feildel shares the common mistakes that could be your undoing.

WHILE poaching eggs is a bit of an art form, it’s not something too tricky to try in your own kitchen.

While some of us have experienced broken or misshapen eggs while attempting to poach, Australian Eggs ambassador and celebrity chef Manu Feildel reveals the most common mistakes people make when cooking poached eggs at home and how you can easily avoid them.

Mistake #1: Using old eggs

“When poaching eggs freshest is always best,” advises Manu. “Older eggs will have whites that are quite runny, which means they won’t hold together as well in the water. Test an egg for freshness by gently placing into a bowl of water. If it lies on its side it is quite fresh. If it stands on end it is less fresh and if it floats, it is stale or most likely bad,” he says.

Mistake #2: Cracking the egg straight into the water

Manu says this is a sure-fire way to lose an egg’s shape.

“Always crack your egg into a small bowl before tipping it gently into the water, as this will help it keep its shape in the water,” he explains.

Mistake #3: Poaching eggs in salt water

Turns out, salt breaks down the protein in the egg. Manu has a tip to combat this:

“Add a little vinegar to your poaching water, this will help the white to firm up and hold together in a nice round shape,” he says.

Mistake #4: Having the water too cold or too hot

Getting your water temperature just right is key to keeping your egg together.

“If the water is too hot and bubbly it will cause even the freshest egg to tear apart.

“The trick is to have the water at a gentle simmer around 90C, to gently cook through with light bubbles that massage the white to surround the yolk,” says Manu.