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The ultimate guide to perfectly poached eggs
Attica owner and chef Ben Shewry’s foolproof guide to perfectly poached eggs.
There’s a reason Victorians are happy to pay $18 for a couple of poached eggs on sourdough with a side of avocado: the eggs. I mean, can you even put a price on restaurant-quality poachies that are just the right amount of runny?
But what if you could have poached eggs that are every bit as good as any from a hipster cafe, without leaving the house? Picture it, a cooked-through but tender egg white wrapped around a silky yolk centre that oozes out when the skin is punctured. Well folks, we’ve cracked the egg code.
Though many methods claim to produce poached perfection, Australia’s best chef, Ben Shewry – whose restaurant, Attica, consistently ranks among the world’s best and was just crowned Gourmet Traveller’s Restaurant of the Year – says there is only one true way to poach an egg.
The basics
When it comes to poached eggs, freshness is fundamental to achieving those oh-so-sublime sacks of liquid sunshine. Fresh eggs have an egg white thicker near the yolk, which means they hold their shape better as they cook. To test how fresh your eggs are – pop them into a glass of water and see if it floats. If it sinks to the bottom and rolls over, it’s fresh. If it floats, it’s past its prime.
Ben Shewry’s secrets for the perfectly poached egg
The cheat’s method
If white vinegar and whirlpools are too complicated for you to deal with at 9am on a Sunday, or you’re the kind of player who collects more than $200 when you pass go in Monopoly, this is the method for you.
Also known as the cheat’s method, this is ideal for cooks of all skill levels and is particularly helpful if you’re cooking for lots of people.
Introducing egg poaching pans! Simply fill the bottom with water, spray with cooking spray (if stainless steel), then break the eggs into the cups. Lid on and three to five minutes later you’ve got yourself some Instagram-worthy toast toppers.