Kenneth Glad
Small changes in preparation can make a noticeable difference when cooking delicate foods. One familiar utensil offers a straightforward way to make the process more reliable.
A handheld sieve can help prevent an egg white from spreading across the saucepan when making a poached egg.
The method, tested by the Daily Express, works before the egg even reaches the water. Cracking it into a fine sieve allows the thinnest part of the white to drain away, leaving the thicker portion around the yolk.
That matters because egg whites do not have a completely uniform consistency. The looser liquid is more likely to separate during cooking, creating thin strands instead of staying close to the centre.
Good Food recommends a similar approach, advising cooks to use a fine strainer to remove runnier white before poaching.
Freshness can also make a difference. The American Egg Board explains that egg whites gradually become thinner as eggs age and recommends very fresh eggs for poaching because they are more likely to keep their shape.
Straining is therefore less about adding another cooking trick and more about getting rid of the part of the egg most likely to spread.
A gentle simmer matters too
To use the method described by the Daily Express, add around five to seven centimetres of water to a saucepan and bring it to a gentle simmer. The water should be hot enough to cook the egg steadily without bubbling too aggressively.
The newspaper and Good Food both mention vinegar as an optional addition to the water, although it is not essential to the process. The American Egg Board’s basic poached-egg method does not use vinegar, instead relying on gently simmering water.
Crack the egg into a small sieve positioned above a bowl. Let the thinner white drain for about five seconds, then transfer the egg to another small bowl so it can be lowered into the pan more carefully.
Hold the bowl close to the surface and gently slide the egg into the water. Cook it for roughly three and a half to four minutes for a set white and soft yolk, then lift it out with a slotted spoon.
Good Food advises keeping the water at a gentle simmer while the egg cooks.
Sources: Daily Express, Good Food, American Egg Board
