Description
Poached eggs are made by gently cooking eggs in simmering water until the whites are set but the yolks remain soft and golden. Mary Berry’s method keeps things simple and reliable, ensuring consistent results every time. The result is an egg with a delicate texture that pairs wonderfully with both savory and fresh ingredients.
Ingredients
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- Chicken breasts (2 large, skinless, boneless) – the main protein.
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- Chicken stock or water (4 cups) – the poaching liquid base.
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- Garlic cloves (2, crushed) – adds aroma.
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- Bay leaves (2) – bring subtle earthiness.
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- Fresh thyme or parsley (a few sprigs) – for freshness.
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- Black peppercorns (1 tsp) – gentle heat and spice.
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- Lemon slices (2–3) – brighten the broth.
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- Salt (to taste) – enhances flavor.
Instructions
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Heat water – fill a saucepan with about 3 inches of water and bring to a gentle simmer.
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Add vinegar – stir in vinegar if using, this helps eggs hold shape.
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Crack eggs – break each egg into a small bowl for easier transfer.
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Poach eggs – gently slide eggs into simmering water and cook for 3–4 minutes until whites are set.
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Remove eggs – lift out with a slotted spoon and drain on a paper towel.
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Serve hot – place over toast, salad, or alongside your favorite breakfast sides.