News, Culture & Society

Professional chef reveals his simple secrets for making the perfect poached eggs every time

Chef’s one key secret to perfect poached eggs EVERY time – and it’s so simple anybody can do it

  • A professional chef has revealed his secret to making the perfect poached eggs 
  • Andy Hearnden, from the Gold Coast, said fresh eggs will poach the best
  • In a video to TikTok, he boils a pot of water with plain vinegar and a pinch of salt
  • He cracks eggs into the water and cooks until they’re firm but soft in the middle 


A professional chef has shared his trick for making the perfect poached eggs every time. 

Andy Hearnden, a New Zealand chef living on the Sunshine Coast, said the secret to perfecting the breakfast favourite is to use fresh eggs (three to four days old) in a video posted to TikTok. 

‘The most important thing is how fresh your eggs are. If you don’t have fresh eggs, they’re not going to poach well – it’s that simple,’ the foodie said in the clip.

 

A professional chef has shared his secret on how to make the perfect poached eggs every time

The cook explains eggs should ideally be about three to four days old and anything over two weeks old will not poach well.  

Andy starts by bring a large pot of water to the boil and adding a ‘good three finger pinch of salt, and about two tablespoons of plain white vinegar.  

He said to make sure the water is ‘rapidly boiling’ before cracking your eggs in. 

‘The reason is that obviously the water temperature drops really quickly as soon as you have a cold egg or even room temperature egg go in there,’ he explained. 

Andy starts by bring a large pot of water to the boil and adding a 'good three finger pinch of salt, and about two tablespoons of plain white vinegar.

The kiwi chef said after two minutes, the eggs should be set enough to be lifted out of the water for you to check their texture

Andy starts by bring a large pot of water to the boil and adding a ‘good three finger pinch of salt, and about two tablespoons of plain white vinegar and after about two minutes, the eggs should be set enough to be lifted out of the water for you to check their texture

He then cracks three eggs into the pot getting as close to the water as possible. 

Amazingly, two out of the three eggs Andy uses had double yolks which he said was ‘unbelievable’. 

Once the eggs are in the pot, the water’s temperature drops so Andy waits until he sees larger bubbles at the top of the water to turn down the heat on his stove.  

He lifts one eggs out of the water but notes while it's well formed, it's still 'a bit jiggly in the middle' so places it back in the pot a little bit longer until slightly firmer.

He lifts one eggs out of the water but notes while it’s well formed, it’s still ‘a bit jiggly in the middle’ so places it back in the pot a little bit longer until slightly firmer.

‘Now I know in the comments someone’s going to ask me how long this was done for – it really depends on the size of your egg and how many eggs you’ve got in the pot,’ Andy said.  

The kiwi chef said after two minutes, the eggs should be set enough to be lifted out of the water for you to check their texture. 

He lifts one eggs out of the water but notes while it’s well formed, it’s still ‘a bit jiggly in the middle’ so places it back in the pot a little bit longer until slightly firmer. 

Pro chef’s tips on how to make perfect poached eggs

Use fresh eggs no more than three to four days old if possible

Put about four litres of water into a pot and bring to the boil on high heat with a generous pinch of salt and two table spoons of vinegar

Crack your eggs into the pot as close to the water’s surface as possible being careful not to burn yourself

When the water starts to make large bubbles at the top, turn your heat down to control your temperature

After about two minutes, the eggs should be set enough to lift out of the water to check their firmness. If they are formed but very soft and ‘jiggly’ in the middle, place them back into the water until they are slightly firmer

Source: Andy Cooks

Many of Andy’s  171,500 TikTok followers were sharing their poached eggs methods in the comments.

‘I just do them in a coffee mug in the microwave for a minute,’ one person wrote.  

‘I literally just use a shallow pan with a little amount of water.. works every time. No salt, no vinegar,’ another commented.

Others agreed with using the freshest produce for perfect poached eggs. 

I agree!! I don’t use vinegar but we do have chickens and use fresh eggs. If they’re too fresh (literally JUST laid) they actually wont poach either,’ one woman said.    

***
Read more at DailyMail.co.uk