Gordon Ramsay shares how to make perfect poached eggs in minutes with 'secret' ingredient

Celebrity chef Gordon Ramsay, famed for his culinary prowess and innovative gastronomy, has turned his hand to guiding amateur chefs in the art of simple yet classic dishes. Breakfast enthusiasts rejoice as Gordon demonstrates how to nail the perfect poached egg without any fancy techniques.

It's a quick process that can transform your morning meal, and in a recent Masterclass TikTok video, Gordon divulged his secrets to achieving flawless poached eggs every time. To start, ensure you have a gentle boil in your pan, then season the water with a pinch of salt and a splash of vinegar.

Gordon said: "The vinegar helps to strengthen the egg white and enrobes that white around the yolk."

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Create a whirlpool in the pan using a whisk or spoon to get the water moving. Then, gently introduce the egg into the water from a small bowl or ramekin.

This method allows the egg to enter the water softly, promoting even cooking. The swirling water will help the white to cocoon the yolk neatly, reports the Express.

Gordon likens the ideal poached egg to a "ball of mozzarella", suggesting it should be left to poach on a steady simmer.

After a few minutes, reduce the heat. To finish, rest the egg on kitchen paper to drain off any extra water before serving.

Although many people generally praise Gordon's tips, some argued their own thoughts in the comments. One person said: "Doesn't need vinegar." While another said: "No need to stir the water."

A third added: "Never used salt, or vinegar, the secret to a great poached egg is to use the freshest eggs you can, a gentle rolling boil, perfection every time. I have 4 Michelin tyres."

Gordon Ramsay’s Poached Eggs on Brioche Toast Recipe Ingredients

• One cup diced thick-cut, smoked bacon
• Four cups roughly chopped wild mushrooms (chanterelles, oyster, hen of the woods, trumpet, depending on what is available)
• Two tbsp butter
• Four thick slices brioche, toasted
• Two tbsp white wine vinegar
• Four eggs

Method

First, bring a pot of cold water to a gentle boil.

In a large pan, cook the bacon until golden brown, which should take about three minutes. Then add the mushrooms to the bacon and mix them together so they are coated in the bacon fat.

Season with salt and pepper. Continue cooking until the mixture starts to release its moisture, which should take about five minutes.

Then add butter to the pan and let it melt, stirring the mushroom mixture as the butter turns golden brown, which should take a minute or two. Transfer the mixture to a plate lined with kitchen paper to drain any excess fat.

Take slices of toasted brioche and press them into the leftover grease in the pan. Arrange the slices on plates, then top each one with an equal amount of the mushroom and bacon mixture.

Add salt and white wine vinegar to the boiling water, then whisk it until it starts to swirl. Crack an egg into a small bowl.

Carefully place the bowl near the surface of the water and gently drop the egg into the pot. Depending on the size of your pot, you might have to cook the eggs in batches.

Reduce the heat to a gentle simmer. Cook the eggs for two minutes, then check them.

If they feel firm, remove them from the water using a slotted spoon; if they wobble, put them back in the water for an additional ten seconds.

Transfer the eggs to a plate lined with kitchen paper to drain any excess moisture. Turn the eggs presentation side up, season with salt and pepper, drizzle some extra juices from the mushroom pan over them and place them on top of each piece of toast.