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What's OnMichelin Star chef's clever hack for perfect poached eggs every time in 3 minutesIf you've ever wondered how to make the perfect poached egg every time, a Michelin Star chef has

shared her clever hack for cooking them in just three minutesgetsurreyBookmarkShareWhat's OnByVita MolyneuxTravel reporterChanelle GeorginaSenior Audience Writer13:13, 9 JUN

2025BookmarkThese tips ensure the perfect poach every time (Image: Jody Louie took this picture via Getty Images)Get the latest Surrey Live breaking news on WhatsApp

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Making poached eggs can seem like a hit-or-miss affair, with outcomes ranging from perfect to a complete shambles. Michelin Star chef Sally Abe shares her secret for consistently perfect

poached eggs:

She said, "A lot of people shy away from poached eggs over concerns of flyaway whites and soggy messes."

"Your best bet is to start with eggs straight from the fridge, which helps them hold their shape as they cook."

While this tip may already sound like a game-changer, Sally has more advice up her sleeve.

"Crack the egg first into a sieve, which will drain off any excess white," she suggests. Sally then recommends bringing a deep pan of water to a rolling boil, reports the Express.

"Place the cracked egg into a small dish; reduce the heat of the water to a simmer, add a drop of vinegar and use a whisk to create a whirlpool effect in the water and quickly tip the egg

in," she instructs.

"Cook for three minutes, then remove from the water with a slotted spoon and drain on kitchen paper."

But poached eggs aren't the only type Sally has tips for; she also offers her culinary insights on frying and scrambling eggs.

500px via Getty Images) Fried eggs

For fried eggs, crack them into a pan and let them cook until the whites are set, which should take about two to three minutes.

"I like to use a spoon to baste the oil over the yolk to ensure a more even cook," Sally adds.

When it comes to scrambled eggs, Sally has further expertise to share.

Once the butter begins to bubble, crack in the eggs, gently stir with a spatula, and "then leave for 10 to 15 seconds to let the eggs start to firm [up]".

Remove the eggs from the heat when they're about three-quarters cooked, and "give one final stir before quickly removing from the pan".

Sally added: "If you are feeling fancy, stir in a spoonful of crème fraíche before removing from the pan."

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