Nigella Lawson reveals her secret to cooking the perfect poached egg
While Nigella Lawson is one of the best-known cooks in the world, she's the first to admit that she hasn't mastered some food skills. And recently she has revealed she's finally got the hang of making the perfect poached egg.
Speaking at the Cheltenham Literature Festival she said: "One of the things I was convinced I could never do was poached egg and I had such a fear of egg poaching out of proportion to the task."
But now she believes she's finally cracked it, and here's what she does:
First she cracks the egg into a tea strainer over a cup and allows "all the very watery bits go underneath."
Then she "pushes it into another cup" before adding a teaspoon of lemon juice to the egg white.
Then she puts the egg into the water, which is almost turned off, and leaves it there for three to four minutes, sometimes using a slotted spoon to "encourage the white to come up in shape."
Nigella also revealed that she doesn't think of herself as a chef, saying:
"I am not a chef and I don't try and cook like a chef. I wouldn't be able to do it and I don't have any knife skills."
"I'm filming for my new series and I saw the filming of my chopping and I've almost got time for a cup of tea between slicing the carrots. I was so embarrassed watching."
According to Shay Cooper, Head Chef at The Goring Hotel, there are a number of other mistakes we make when cooking poached eggs which include not using fresh eggs, adding eggs straight into the pan and poaching them in boiling water.
The perfect poached eggs are tricky to master, so it makes all aspiring cooks feel a little better than even domestic goddess Nigella Lawson struggles.
From Good Housekeeping UK
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