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A chef has taken social media by storm after showing followers how to cook the ‘most rounded’ poached egg using a stainless steel ladle.<\/p>\n
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.<\/p>\n
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.<\/p>\n
This phase is paramount according to the content creator, as ladles tend to have microscopic bumps and grooves that food can get stuck in.<\/p>\n
\u201cThe unique properties that make stainless steel corrosion resistant also make it a poor conductor of heat,” the expert pointed out.<\/p>\n
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.<\/p>\n
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.<\/p>\n
\u201cPreheating 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.<\/p>\n
\u201cThis will prevent the egg from sticking to the ladle and it should easily slip out and you\u2019ll be left with a perfectly poached egg.”<\/p>\n
Viewers rushed to the comments to praise the chef as soon as she revealed the final result; a perfectly rounded egg with no flyaways.<\/p>\n
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\u201cIs it just me who thought the egg white would strain through the sift leaving the yolk?! Mind blown,” wrote one viewer.<\/p>\n
\u201cI\u2019ve never tried eggs like that, but they look really good,\u201d quipped another.<\/p>\n
One commentator penned: \u201cThe reason to use the ladle is to keep as much egg together as possible. It\u2019s one of the most rounded poached eggs I\u2019ve ever seen.\u201d<\/p>\n
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\u201cI\u2019ve never been able to make this work. I can\u2019t wait to try this out!\u201d said a third person.<\/p>\n
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.<\/p>\n
What\u2019s 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.<\/p>\n