James Martin Saturday Morning: Chef shares tips on how to make the perfect poached eggs

James Martin shares tips for poached eggs

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James Martin usually answers viewers questions on his ITV Saturday morning show. But today, he revealed that this part of the programme will have a new name: “Question time for cooks”. It will become a permanent segment of the show.

The member of the public to phone the studio today was Simran from Surrey.

Simran works for the NHS and is a first-time mum to a one-year-old baby boy.

She asked James how to make the perfect eggs and how to get them to be runny.

Simran said: “I can’t seem to get the timing right.”

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James, as usual, was ready with the answers.

The celebrity chef emphasised: “It’s really important you have a timer.”

He showed viewers how to make the perfect poached eggs first, as he boiled some water in a pan.

“A deep pan is crucial for poached eggs,” he advised.

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“Get in the habit of seasoning the water with salt, whether you’re doing boiled eggs or poached eggs, it’s the same,” James said.

The chef added a sprinkling of salt to the pan, before also putting in “a good glug” of white wine vinegar.

Afterwards, James used a spoon to mix the water, creating a “little vortex”.

He then tells viewers to drop their egg into the water and take it off the heat, allowing it to gently simmer for about two to three minutes.

After simmering, James advised popping the egg into iced cold water to allow it to set before eating it.

“Poached eggs will last three, four days in the fridge,” James said.

The chef then went on to explain how to get the perfect boiled eggs, much in the same way as the poached eggs.

After once again boiling salted water and putting white wine vinegar into the water, James advised getting a cloth and placing it into the bottom of the pan.

“What this will do is stop the egg from rolling around too much,” James explained.

The chef then put an egg onto the spoon and placed it on top of the cloth.

Next, James told viewers to set a timer: “Six minutes exactly, no more.”

Afterward, the chef again put the egg into iced cold water and, after allowing it to set and peeling it, the soft boiled egg was ready to eat.

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