I’m a Michelin-starred chef – you’ve been poaching your eggs all wrong… the right way shuns ‘key’ ingredient

A MICHELIN-starred chef has revealed that you’ve been poaching your eggs all wrong – and that the right way shuns a “key” ingredient.

Paul Foster, from Coventry, won a Michelin star for his Stratford-upon-Avon restaurant Salt, which he crowdfunded on Kickstarter.

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Michelin-starred chef Paul Foster revealed how to poach an egg perfectly[/caption]

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The chef shuns one ingredient considered vital by many other cooks[/caption]

Now he has shared the perfect way to poach an egg on TikTok, where he has attracted 120,000 followers with his expert kitchen tips.

But there’s one ingredient Paul won’t let near his eggs – even though it’s included in many recipes.

The chef said: “I’m going to show you how to make the perfect poached egg – I know it’s a nemesis for a lot of people.

“You don’t need a microwave, you don’t need one of those stupid egg poachers, you just need a pan with some water with no vinegar in and a little bit of salt.

“I was shown when I was a young chef to use vinegar but I’ve learned a better way. This is the better way.”

Paul started by bringing a deep pan of water with a pinch of salt to just below the boil.

He said: “Freshest egg possible, room temperature. Drop it into a sieve to get off any watery bits of the white.

“Give the water a stir, you don’t need to whisk it and create a vortex.

“The stir just helps it to move so it doesn’t stick to the bottom of the pan. The protein can set and it just curls up lovely.

“See how that water’s not boiling. There’s no vinegar in there, it’s not gone all scummy, it’s not going to taste like crap.”

The pro chef recommended leaving the egg for two minutes before checking.

He said: “Don’t be tempted to turn it up and start boiling it. It should still just stand in there.

“Drain it off on some paper. Never put it straight on toast because it’s just going to make the toast soggy.

“Now’s your chance just to season it. A little bit of sea salt and cracked black or white pepper – that’s all you need.”

Paul added you can cook two eggs at once using the method, although you need a bigger pan for more.

It comers after a Michelin-starred chef went inside the best McDonald’s in the UK.

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Sieve the egg to get rid of watery bits[/caption]

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The chef says you must not add vinegar[/caption]

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Drain the egg on kitchen paper before seasoning with salt and pepper[/caption]