An expert at cooking picture-perfect poached eggs has shown people a reliable way to get the best results “every time”.
After gently tipping the egg into a saucepan with half a teaspoon of white wine, she adds half a teaspoon of vinegar to it.
Maddy gently stirs the water around her egg to keep it from sticking to its pan. She doesn’t make a strong vortex, which some chefs do.
After five minutes, Maddy tells people to let the egg cool down in the pan. Then they should lift it out and place it on toast or any other food that you’re eating with the egg.
For an irresistible final shot, Maddy slices into the egg to show the golden yolk spilling out onto the avocado and bread.
In the comments, she advised people to use half a teaspoon of vinegar in three cups of water which will help hold the egg together but leave any “vinegary” flavour behind.
Since she uploaded the video with the caption “how to poach eggs without fail”, it has been watched more than 280,000 times and people were seriously impressed with the technique and promised to try it.
One viewer commented: “Thank you for this! I’ve never succeeded.”
A second wrote: “Oh I’m always violently boiling my egg wondering why it just spread out everywhere!”
“I love your method most out of the videos I have seen,” another viewer commented.
Someone else said: “Tried this two times first time I did five minutes, second time I did three minutes and it turned out better the second time.”
This comes after a Michelin-trained chef revealed how to make scrambled eggss the correct way and avoid the most common pitfalls.