Gordon Ramsay’s Perfectly Poached Egg
Gordon Ramsay’s Perfectly Poached Eggs
Discover the secret behind Gordon Ramsay’s perfectly poached eggs and elevate your breakfast game to Master Chef-level.
If you love eggs for breakfast (or any time of day!), be sure to check out Gordon Ramsay’s scrambled eggs. It’s our favorite method!
Close to two years ago I posted this Gordon Ramsay’s Perfect Scrambled Eggs recipe, and it has been one of our most popular recipes since.
Gordon Ramsay, renowned British chef and TV personality, is known for his culinary perfectionism. One dish that he has perfected over the years is poached eggs.
In this post, we will tackle his method of making the most delicious poached eggs that have silky, smooth yolks and are perfectly encased by delicate and flavorful whites.
Discover the Secret to Making Gordon Ramsay’s Perfectly Poached Eggs
Ingredients and Supplies
- 1 egg
- pot of boiling water, filled about 3/4 full
- salt
- pepper
- vinegar
- toast, english muffin, brioche, etc…
- hollandaise sauce*
Hollandaise Sauce Mix
Slotted Spoon/Skimmer for Nonstick Pots
Caraway Nonstick Dutch Oven Pot
*We haven’t tackled homemade hollandaise sauce yet, but we’re linking to a yummy mix that you can buy in grocery stores or on Amazon!
Master the Art of Gordon Ramsay’s Perfectly Poached Eggs with These Tips and Tricks
Poached eggs are a classic breakfast staple loved by many for their delicate texture and rich flavor. However, achieving that perfectly poached egg can be a daunting task even for experienced cooks. Don’t worry– we got you.
Here are some key tips and tricks to help you poach eggs like a pro.
1. Choose Fresh Eggs.
Fresh eggs are essential for successful poaching as they hold their shape better in hot water. The whites will be firmer, resulting in a neater appearance and easier handling during cooking.
2. Use Vinegar.
Adding vinegar to the simmering water helps coagulate the egg white faster, ensuring it holds its shape while cooking. It also prevents feathering or spreading of the egg white throughout the water.
3. Optimal Water Temperature.
Maintaining an optimal water temperature is crucial for achieving perfectly poached eggs. Bring a pot of water to a gentle simmer rather than boiling vigorously; this allows better control over the cooking process without disturbing the delicate structure of the egg.
4. Create Swirling Water Vortex.
Before adding your egg to the pot, create a swirling vortex in the center by stirring rapidly with a spoon or whisk handle. This motion helps wrap the egg whites around themselves, resulting in beautifully shaped poached eggs instead of unevenly spread ones.
5. Crack Eggs into Ramekins.
Crack each egg individually into separate ramekins or small bowls before sliding them gently* into your simmering water one at a time. This ensures no shells end up in your final dish and makes it easier to transfer them without breaking yolks.
6. Timing is Key.
For soft-poached eggs with runny yolks, cook them for approximately 2-3 minutes after gently lowering them into the simmering water using a slotted spoon or spider strainer. Adjust the cooking time based on your preference for a firmer yolk.
7. Drain and Pat Dry.
Once the eggs are cooked to your liking, carefully lift them out of the water using a slotted spoon or spider strainer. Allow excess water to drain off briefly before gently patting them dry with a kitchen towel to remove any remaining moisture.
8. Serve Immediately.
Poached eggs should be served immediately after cooking
* Do as I say and not as I do… If you watch the video, you’ll notice I did not drop the egg in the water “gently.” This is because it’s more challenging than you might think to make an instructional video for poaching eggs while also making them correctly ☺
Gordon Ramsay’s Perfectly Poached Eggs FAQs
How do you cook poached eggs?
To cook poached eggs, bring a pot of water to a gentle simmer. Crack the egg into a small bowl or ramekin and then slide it into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolk is still runny.
Can I use vinegar when poaching eggs?
Yes, adding a splash of vinegar (white or apple cider) to the water can help coagulate the egg whites faster and prevent them from spreading too much.
Do I need special equipment to poach eggs?
While there are specific egg poachers available in the market, they aren't necessary. You can simply use a pot or skillet with enough depth to hold water and submerge an egg.
Are poached eggs healthier than fried or scrambled eggs?
Poached eggs are considered a healthier option as they don't require any added fats like oil or butter for cooking. Additionally, since they're not cooked at high temperatures, fewer nutrients get destroyed compared to frying or scrambling.
How do you know if a poached egg is done?
A perfectly cooked poached egg has firm whites and a soft, runny yolk. You can achieve this by cooking it for around 3-4 minutes.
Can I make multiple poached eggs at once?
Yes! If you want to make several poached eggs at once, you can either use separate pots/pans or create whirlpools in larger pots so that multiple eggs can be dropped simultaneously without merging together.
What dishes can I make with poached eggs?
Poached eggs are versatile and can be used in various dishes. They are commonly served on toast, English muffins, or avocado toast. They also complement salads, grain bowls, and some pasta dishes.
Gordon Ramsay's Perfectly Poached Egg
Discover the secret behind Gordon Ramsay’s perfectly poached eggs and elevate your breakfast game to Master Chef-level.
Ingredients
- 1 egg
- 1/2 – 3/4 pot of boiling water
- large dash of salt
- dash of pepper
- 1 tsp vinegar
Instructions
- Get the water to a gentle, rolling boil
- Crack egg into a cup or ramekin.
- Add the salt, pepper, and vinegar to boiling water
- Maintain rolling boil, and whisk the water for 30 seconds to 1 minute until a strong, circular current of water has developed
- Immediately and gently drop egg into center of boiling water current
- Let spin in water for 90 seconds – 2 minutes (the longer in the water the more the yolk cooks-- I like letting it sit for two minutes).
- Remove with slatted spoon and place onto paper towel
- Pat egg with paper towel to dry excess water.
- Salt and pepper to taste and enjoy with toast or an english muffin!
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 73Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 236mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 6g
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One Comment on “Gordon Ramsay’s Perfectly Poached Egg”
I grew up, tiny town, blue collar family. I don’t know how old Gordon Ramsey is, but I’ve been using this method for over 65 years now! He has probably trimmed off the trails of white, but we simply folded the trails on top of the toast and laid the eggs on top! and, I admit, I prefer just 90 seconds.