Hamdi Saidani This Mary Berry Poached Eggs Recipe is a silky and foolproof recipe, which features fresh large eggs and a splash of white wine vinegar. It’s the ultimate healthy breakfast, ready in about 10 minutes.
Jump to RecipeMary Berry Poached Eggs Recipe Ingredients
- 1 large egg (as fresh as possible)
- 1 tablespoon white wine vinegar
- Pot of water
How To Make Mary Berry Poached Eggs Recipe
- Prep the egg: Crack the egg carefully into a small bowl or ramekin. This makes it easier to slide into the water gently than cracking it directly from the shell.
- Prepare the water: Fill a medium pot with water and bring it to a gentle boil (simmer). You want bubbles rising, but not a violent rolling boil that will tear the egg apart. Add the tablespoon of white wine vinegar.
- The Whirlpool: Using a spoon or a whisk, stir the water in a circular motion to create a whirlpool (vortex) in the center of the pot.
- Drop and cook: Immediately but gently slide the egg into the center of the whirlpool. The swirling water will help wrap the egg white around the yolk. Give the water one more very gentle stir to keep the momentum, then let it cook for 3 1/2 to 4 minutes.
- Serve: Lift the egg out with a slotted spoon. Touch the yolk gently; it should feel soft and springy (like a water balloon), while the white should be firm. Drain on a piece of kitchen paper to remove excess water before serving.
Recipe Tips
- Freshness is Paramount: The secret to a neat poached egg is a fresh egg. Fresh eggs have a tight, gelatinous white that clings to the yolk. Older eggs have watery whites that will separate and create “wisps” in the water.
- Why Vinegar? The acid in the white wine vinegar helps coagulate (set) the egg white faster, helping it hold its shape. You won’t taste the vinegar in the final egg.
- Don’t add salt: Do not salt the boiling water. Salt breaks down egg whites and creates a ragged, messy appearance. Season the egg after cooking.
- The Simmer: If the water is boiling too hard, the agitation will break the egg. Keep it at a steady simmer.
What To Serve With Mary Berry Poached Eggs
A perfect poached egg elevates any breakfast plate.
- Buttered Toast: Sourdough or wholemeal toast is classic.
- Avocado Toast: With chili flakes and lemon.
- Smoked Salmon: For “Eggs Royale.”
- Asparagus: Steamed or roasted spears for a light lunch.
How To Store Mary Berry Poached Eggs Recipe
- Make Ahead (Ice Bath): This is a restaurant trick. You can cook the eggs ahead of time (undercook them slightly, about 3 minutes). Immediately plunge them into an ice water bath to stop cooking. They can stay in the water in the fridge for up to 2 days.
- Reheat: To serve, drop the cold eggs into simmering water for 1 minute to warm through.
Mary Berry Poached Eggs Recipe Nutrition Facts
- Calories: 70
- Total Fat: 5g
- Saturated Fat: 1.5g
- Cholesterol: 185mg
- Sodium: 70mg
- Total Carbohydrates: 0.5g
- Dietary Fiber: 0g
- Sugar: 0.5g
- Protein: 6g
Nutrition information is estimated per egg.
FAQs
Can I cook more than one egg at a time?
The whirlpool method works best for one egg at a time. If you want to cook multiple eggs, use a large deep frying pan filled with simmering water and vinegar, and gently slide the eggs in spaced apart (skip the whirlpool).
Why did my egg white spread everywhere?
This usually means the egg wasn’t fresh enough. If you only have older eggs, try straining the raw egg through a fine-mesh sieve for a few seconds to drain off the watery part of the white before poaching.
How do I get the vinegar taste off?
If you used too much vinegar, simply dip the cooked egg into a bowl of plain hot water for a second after removing it from the pot to rinse it.
Try More Recipes:
- Mary Berry Strawberry Pavlova Recipe (4 Eggs)
- Mary Berry 2 Eggs Yorkshire Puddings Recipe
- Mary Berry Raspberry Mousse Recipe
Mary Berry Poached Eggs Recipe
Course: BreakfastCuisine: BritishDifficulty: Easy1
servings5
minutes4
minutes70
kcalA simple, masterclass technique for achieving the perfect poached egg with a runny yolk and contained whites using the classic whirlpool method.
Ingredients
1 large egg (very fresh)
1 tbsp white wine vinegar
Water
Directions
- Crack egg into a small ramekin.
- Bring water to a gentle simmer in a saucepan.
- Add vinegar. Do not add salt.
- Stir water to create a whirlpool vortex.
- Slide egg into the center of the vortex.
- Cook for 3 1/2 to 4 minutes.
- Remove with slotted spoon, drain on paper towel, and serve.
Notes
- Timing: 3 minutes for very runny, 4 minutes for set whites/runny yolk.
- Pan Depth: Ensure the water is deep enough (at least 3 inches) so the egg doesn’t stick to the bottom before it starts floating.