Summary of "John Torode's Perfect Poached Eggs Tricks & Tips | This Morning"

John Torode’s Perfect Poached Eggs Tricks & Tips | This Morning

Prepare the water: Bring water to a gentle simmer with light bubbles (not a rolling boil). Add about 2 tablespoons of white vinegar per pot of water.

Important: Do not add salt to the water as it causes the egg white to break apart.
Crack eggs: Crack each egg into a small bowl containing a tiny splash of vinegar. This pre-cooks the outer layer of the egg white slightly, helping it hold together better.
Submerge eggs: Gently slide the egg from the bowl into the simmering water by submerging the bowl and tipping the egg in.

Tip: Do not stir or swirl the water; this can cause the whites to disperse and lose shape.
Cooking time: Watch for the eggs to float to the surface, then cook for about another minute. Larger eggs may take slightly longer. Avoid undercooking (which causes eggs to fall apart) or overcooking (which yields a firmer yolk). Aim for a “waxy” yolk consistency that spreads nicely.
Removing eggs: Use a spoon to carefully lift the eggs out.

Optional: Remove the small “tail” of egg white for a neater appearance.
Holding eggs: For batch cooking (e.g., for brunch service), plunge poached eggs into ice-cold water immediately after cooking and store them submerged overnight. To serve, reheat gently in warm water for about 2 minutes. This keeps the yolk texture intact.

Cut the avocado in half and remove the seed carefully.
Score the flesh in a crisscross pattern down to the skin using a knife or butter knife.
Scoop out and squash the avocado flesh with your hand or a spoon to create “smashed avocado.”
Tip: Hass avocados are preferred for smashing due to their shape and texture.
Store avocados at room temperature; avoid refrigeration as they grow in warm climates.
To speed ripening, place avocados in a brown paper bag with a banana.

Grill or toast bread, then spread generously with butter.
Spread smashed avocado on the buttered toast.
Create a small indentation in the avocado to hold the poached egg.
Place the poached egg gently on top of the avocado toast.
Garnish with chili flakes or a dash of Tabasco and Worcestershire sauce for a flavor boost.
Serve immediately for best texture and flavor.

Vinegar is essential for poaching eggs well; it helps the whites coagulate.
Never add salt to the poaching water as it causes eggs to disintegrate.
Avoid stirring the water after adding eggs; this disrupts the shape.
Cracking eggs into a bowl with vinegar before poaching helps cook the whites slightly and prevents breakage.
Poached eggs can be made ahead and stored in ice water, then reheated gently.
Butter on toast is a must for avocado toast to enhance flavor.
Use a spoon to gently place eggs on toast, rolling them back on the spoon to avoid breaking.

Batch poaching for large groups: poach eggs nearly fully, chill in ice water, reheat before serving.
Flavor the avocado toast with spicy sauces like Tabasco or Worcestershire for a “Bloody Mary” inspired twist.

Presenter: John Torode Source: This Morning (ITV)