A chef has taken social media by storm after showing followers how to cook the ‘most rounded’ poached egg using a stainless steel ladle.
The tip comes from TikTok chef @half_batch_baking, who racked up more than 48,000 likes breaking down the science behind the perfect poached eggs.
The four-step method is simple, but it emphasises the preparation of your ladle to ensure eggs are cooked to perfection once inside the pan.
This phase is paramount according to the content creator, as ladles tend to have microscopic bumps and grooves that food can get stuck in.
“The unique properties that make stainless steel corrosion resistant also make it a poor conductor of heat,” the expert pointed out.
To prevent this from happening, @half_batch_baking advises pre-heating the ladle by holding it over the boiling water before lining it with a small amount of oil.
In the meantime, she lets a cracked egg sit over a sieve for a few seconds to remove the outer layer of the egg white.
“Preheating the ladle and adding hot oil will prevent the proteins from bonding to the atoms in the metal and just to each other,” explained the cook.
“This will prevent the egg from sticking to the ladle and it should easily slip out and you’ll be left with a perfectly poached egg.”
Viewers rushed to the comments to praise the chef as soon as she revealed the final result; a perfectly rounded egg with no flyaways.
“Is it just me who thought the egg white would strain through the sift leaving the yolk?! Mind blown,” wrote one viewer.
“I’ve never tried eggs like that, but they look really good,” quipped another.
One commentator penned: “The reason to use the ladle is to keep as much egg together as possible. It’s one of the most rounded poached eggs I’ve ever seen.”
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“I’ve never been able to make this work. I can’t wait to try this out!” said a third person.
Several viewers noted that the technique foregoes vinegar, presumably because vinegar firms the whites faster, which can overcook the casing of the egg before the yolk is ready.
What’s more, when egg whites are cooked in vinegary water they appear opaque as opposed to shiny, which is why chefs including Michelin-starred Paul Foster discourage the use of vinegar.
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