‘I’m a Michelin star chef – this is how to make the perfect poached egg’ | UK | News
A higher chef explained how to make the perfect boiled egg and does not use a component that is often added to the food. Paul Foster had previously operated in Stratford-Up-Avon for eight years and had two Michelin star-awarded restaurants.
. The high -level cooking veteran that recently launched your own youtube channel, Unfilled food has a great asset on social media. 141,000 followers shared a large number of food tips on the @paulfosterchef Tiktok channel where he collected.
Inside A videoDescribes the best tips to make boiled eggs right, a difficult task he notes is “an enemy for many people”, Mailonline.
He puts a pan on the hobe and springs some salt, but he emphasizes that “do not add vinegar”, “Whatever people say to you, you don’t need it,” he emphasizes.
Paul then cracks an egg into a sieve under a bowl to remove the “white water lice of white”. Make sure that it is at room temperature, it recommends it to be used as “as fresh eggs as possible”.
After boiling water in the pan, it makes it a “boil a little” and provides a quick mixing to move the water and prevent the egg from sticking. It then determines a two -minute timer, but notes that it may take longer.
After that, it lifts the egg on a spoon to check. At this stage, water doesn’t boil, but Paul says people shouldn’t be attractive to increase heat.
Paul felt that the white was still a little raw in his show, so he put it back in the water to cook for 30 seconds.
After cooking for its satisfaction, it removes with a spoon and on a paper napkin to absorb some of the moisture. Then, if a pinch of sea salt and cracked pepper seasons and excess water, then puts it on a plate.
In the end, the chef cuts the cooked egg to reveal the bright orange and flowing yellow, and the perfectly cooked whites add “you can’t be better than that.”
