The ultimate guide to perfectly poached eggs
Attica owner and chef Ben Shewry’s foolproof guide to perfectly poached eggs.
There’s a reason Victorians are happy to pay $18 for a couple of poached eggs on sourdough with a side of avocado: the eggs. I mean, can you even put a price on restaurant-quality poachies that are just the right amount of runny?
But what if you could have poached eggs that are every bit as good as any from a hipster cafe, without leaving the house? Picture it, a cooked-through but tender egg white wrapped around a silky yolk centre that oozes out when the skin is punctured. Well folks, we’ve cracked the egg code.
Though many methods claim to produce poached perfection, Australia’s best chef, Ben Shewry – whose restaurant, Attica, consistently ranks among the world’s best and was just crowned Gourmet Traveller’s Restaurant of the Year – says there is only one true way to poach an egg.