A video shared on social networks showcases an accurate and simple method for making boiled eggs, with insights attributed to Sun. The piece notes a claim by Chef Paul Foster that a special approach can yield well-shaped poached eggs. He rejects the common practice of adding vinegar to the cooking water and instead suggests a pinch of salt in the water.
According to the method, eggs should be at room temperature before cooking. The chef uses a sieve to break the egg so that the protein, which holds the most moisture, can flow more freely. Water is seasoned with a pinch of salt, brought to a gentle boil, and then the heat is reduced while the water is softly stirred.
“There is no need for whisking or funnels”, Foster explains. “The water’s movement from mixing is enough to keep the protein from sticking to the pot, allowing it to curl neatly.”
Foster also recommends a precise two-minute timing. After that, a slotted spoon lifts the egg from the water and a light shake helps determine firmness. He cautions against placing boiled eggs directly on toast, noting that the steam can dampen the toast. Instead, paper napkins are preferred to catch moisture.
Seasoning comes after the egg cools. A touch of sea salt and a grind of black pepper or white pepper finish the flavor nicely for immediate eating.
The chef emphasizes that the ideal boiled egg features a runny yolk paired with a tender, lightly set white.
A separate note mentions a topic from a British publication about dealing with wasps at home, included here as additional context.