Phil Vickery, a regular chef on ITV’s This Morning, has shared his foolproof method for making the perfect poached egg. According to Phil, achieving that ideal texture and runny yolk comes down to following three straightforward rules.
First, always use a fresh egg. Freshness is key because older eggs tend to have weaker whites that won’t hold together well during poaching. Next, add a pinch of salt and a splash of vinegar to the boiling water. This combination helps the egg whites set more quickly and keeps them from spreading out in the water.
Finally, ensure the water is at a rolling boil before you gently drop the egg in. Once the egg is in, reduce the heat and cook it for two to three minutes. This timing cooks the whites thoroughly while keeping the yolk perfectly soft. After poaching, immediately transfer the egg to a bowl of iced water to halt the cooking process and maintain that delicious runny center.
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With these simple steps, you can enjoy a perfect poached egg every time—whether served on its own, atop toast, or as part of a hearty breakfast. Beyond their taste, eggs are also a nutritional powerhouse. The yolk provides fat-soluble vitamins like A, D, and E, along with essential omega-3 fatty acids, while the egg white is packed with protein.
Interestingly, a large study involving nearly half a million people in China found that eating up to one egg per day was linked to a lower risk of cardiovascular disease and stroke. This evidence highlights eggs as both a tasty and heart-healthy food choice.