A chef has gone viral on social media after demonstrating how to cook a perfectly round poached egg. Talented foodie blogger Sarah, who uses her videos to explain the science behind some of our favourite foods, revealed her top tips for poached eggs - and viewers have been blown away.
More than 48,000 people have so far watched the clip, which sees Sarah use a metal ladle as part of her poaching method. The start of the clip shows the chef pointing out that eggs are comprised of three parts: the yolk, the outer thick albumen (the white) and the outer think albumen, which is a clear runnier liquid that sits next to the shell.
Sarah removes the thin albumen by pouring the raw egg into a sieve; the excess liquid falls through leaving the remainder of the egg behind. Next up, she lightly oils a metal ladle before adding four cups of water and one tablespoon of vinegar to a pan and bringing it to boil.
Once the water starts bubbling away, turn down to a low heat and then gently lower the egg into the water using the ladle. Then you simply remove the spoon to let the egg cook in the water. And voila! A perfectly round poached egg! Sarah, who shared her videos on TikTok under the name @half_batch_baking, was quickly inundated with comments. "Just tried poaching an egg for the first time bc of this and it came out perfect thank u!"” one wrote.
A second said: "I like to think that I'm a pretty good home cook but some basic stuff like poaching eggs has always been challenging for me. ty for this!" A third simply stated: "That strain tip is elite!" It comes after Irish food bloggers the GastroGays , who won Ireland's 'best food blog' award, told the Mirror how to cook a perfect fried egg - one of the simplest recipes but one of the easiest to get wrong.
They said: "A fried egg shouldn't be rubbery, over crispy, a jelly-like white or chalky yolk, so here's how we do it. Put a frying pan on a medium-high heat with a tsp of butter (or oil) in it. Wait until the butter is bubbling to crack in your egg, keeping the heat at the same temperature but you don't want the egg to 'spit' too much.
"Then, when the egg has cooked for a minute on the direct heat, sprinkle some coarse sea salt over the top (we like to salt the egg at this point) and then bring the heat down to low and clamp on a lid for another minute or so. "The residual heat will almost steam the top of the egg to ensure there's no undercooked white but that the yolk is still golden, runny and delicious. This works every single time!"
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