I’m a Michelin-starred chef and this is how to make the perfect poached egg – in just two minutes

• Paul Foster, 40, advised budding chefs to use the ‘freshest’ of eggs
• READ MORE: Study finds people who eat eggs five times a week are slimmer

A Michelin-starred chef has revealed his special technique for making poached eggs – using just a pan, water and an egg timer.

Paul Foster, 40, who heads fine dining restaurant Salt, in Stratford upon Avon, posted a video on TikTok detailing the step-by-step method.

Though the perfect poach is a ‘nemesis for a lot of people’, he explained there isn’t actually much to it, saying all you need is a pot of boiling water, a sprinkle of salt, the ‘freshest’ egg and most importantly – and controversially – no vinegar.

He said that after adding the egg to boiling water, he suggests setting a two-minute timer, before removing it and placing it on a kitchen towel for the ‘perfect’ egg. 

He explained: ‘I’m going to show you how to make the perfect poached egg. I know it’s a nemesis for a lot of people.

Paul Foster (pictured), 40, who heads fine dining restaurant Salt, in Stratford upon Avon, has revealed his special technique for making poached eggs

He said all you needed was a pot of boiling water, a sprinkle of salt, the ‘freshest’ egg and most importantly no vinegar

How to poach a perfect egg!! No vinegar required. #egg #viral #chef #chefsoftiktok #simplerecipe #eggsoftiktok #howtocookproperly #cooking #poachedegg #howtocook #eggs @foodies

‘Pan of water. Do not add vinegar. Whatever people tell you, you do not need it. A pinch of salt, a freshest egg as possible – room temperature – drop it into a sieve to get off any watery bits of the white [part]. 

‘A boiling pan of water that sits nice and deep, turn it down to just under the boil. Give it a stir. You don’t need to whisk it or create a vortex’.

He explained the purpose of stirring the egg was to create movement, so that it doesn’t stick to the pan, and to help the protein set so that it ‘curls up lovely’.

He then instructed viewers to set a two-minute timer, but warned it may take a little longer.

He told budding chefs not to walk away from the pan while cooking, while also dispelling the myth that vinegar was a key ingredient.

He continued: ‘See how that water is not boiling – there’s no vinegar in there.

‘It’s not gone all scummy, it’s not going to taste like c**p. 

‘Now I was shown when I was a young chef to use vinegar, but I’ve learnt a better way. This is the better way’.

He then instructed viewers to set a two-minute timer, but warned it may take a little longer to to get the ‘perfect’ poached egg (Pictured: The final result)

After a two-minute time check, he appears unsatisfied with the results and so pops another 30 seconds on the timer.

‘Don’t be tempted to turn it up and start boiling it’ he added.

‘See it’s still just standing there’. He then gives it a little wobble before beaming ‘Now that looks perfect’.

For his next tip, he advised draining your newly formed poached egg on kitchen paper instead of toast, to prevent it from getting soggy.

He said now was the right time to season it. Here, he opted for sea salt and ‘cracked black pepper’ but insisted cracked white pepper was also optimal. 

Over 8000 comments poured in, as many were ‘mind blown’ by the method, while others said they were grateful for learning the technique

The masterclass was not complete without a quick reminder that you ‘don’t need a microwave or one of those stupid egg poachers’. 

The chef goes in for a taste test, after which he cheekily remarks ‘poached eggs don’t come better’.

Over 8000 comments poured in, as many were ‘mind blown’ by the method. 

Clearly impressed by his technique , one person wrote: ‘They turned out perfectly, finally a good method, thank you’.

‘As a chef I completely agree with this! No need for vinegar’ said another.

Someone else said: ‘Putting it on kitchen roll first is a game changer! Hate it when my toast gets wet’.

Meanwhile one person was grateful for the help: ‘Hey, thanks man, been struggling for years to get this right, just tried your method and it worked like a charm, cheers’.

The video has since been viewed a staggering 8.7 million times.   

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