How to Poach Eggs With Gordon Ramsay: Step-by-Step Guide to Easy Poached Eggs
Written by MasterClass
Last updated: Feb 23, 2024 • 3 min read
“Learn to make a poached egg to die for.” —Gordon Ramsay
Learning how to make poached eggs with firm egg whites and runny yolks may seem daunting. If you’re tired of your egg whites feathering out or your egg yolk breaking when it hits the simmering water, try Gordon’s method of poaching eggs. Using a small bowl to lower the egg into a gentle simmer, you’ll never collapse your poached egg again.
And what’s the perfect toast for a French-trained chef? Buttery brioche, of course. Combining a velvety poached egg with the best mushrooms of the season, this delicious breakfast or brunch recipe boasts incredible texture and literally bursts with flavor.
Learn From the Best
How to Make a Poached Egg in 5 Easy Steps
3 Tips for Perfect Poached Eggs
Cooking poached eggs with the perfect shape, texture, and doneness can be tricky. Here are a few tips for getting them perfect every time.
- 1. Choose fresh eggs. The freshest eggs have a unique texture that makes them ideal for poaching. Specifically, egg whites become more watery as the eggs get older. This can cause your eggs to spread out in the poaching water, making the whites wispy. For best results, use very fresh eggs that have been purchased within the last few days.
- 2. Use the right temperature. Unlike a soft-boiled egg, which is protected by its shell, a poached egg is fully exposed, and therefore very delicate. Cooking too high can cause your poached eggs to break, while cooking too low can cause them to spread apart. Instead, aim for a gentle simmer (about 185ºF).
- 3. Remember the vinegar. The pH balance of your simmering water can also affect whether your eggs turn out wispy. Adding a splash of vinegar to your water makes it more acidic, which effectively lowers the temperature needed for the egg whites to set, helping your poached eggs keep a tight shape.
Gordon Ramsay’s Poached Eggs on Brioche Toast Recipe
makes
4prep time
10 mintotal time
30 mincook time
20 minIngredients
- 1
Fill a medium-size saucepot with cold water and bring to a gentle boil.
- 2
Heat a large skillet and cook bacon until lightly browned, 3 minutes. Add mushrooms to bacon and stir, coating mushrooms with rendered bacon fat. Season with salt and pepper, and cook until moisture releases (about 5 minutes). Add butter to the pan, melt and sauté mushroom mixture while the butter browns, 1 to 2 minutes. Transfer mixture to a paper towel-lined plate to drain off fat.
- 3
Take slices of toasted brioche and press into the leftover pan grease, then arrange on plates. Top each slice with even amount of mushroom and bacon.
- 4
Season boiling water with salt and add white wine vinegar. Stir the water with a whisk until swirling. Crack eggs into individual small bowls. Lower each bowl and gently drop eggs into water. Depending on the size of your pot, you may need to poach eggs in separate batches. Turn heat down to gentle simmer. Cook eggs for 2 minutes, then check them. If they are firm to touch, remove from water with slotted spoon; if they wobble, return to water for another 10 seconds.
- 5
Remove eggs to paper towel-lined plate to drain excess moisture. Turn eggs presentation side up, season with salt and pepper, a drizzle of extra juices from mushroom pan and transfer to the tops of each toast. Serve immediately.
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