Michelin-starred chef Paul Foster reveals vinegar-free trick for perfect poached eggs

A Michelin-starred chef has revealed his method for perfect poached eggs, challenging common home-cooking lore. Paul Foster, the former owner of Salt in Stratford-upon-Avon—a two-Michelin-starred restaurant that closed in May after eight years—says the freshest eggs and careful control of water temperature are the keys to a neat, plump finish. His guidance comes as part of a broader set of egg tips spanning several classic dishes, reflecting a chef’s approach to simple ingredients done precisely.

Foster emphasizes a straightforward, vinegar-free technique. He told British Lion Eggs that the magic lies in keeping the water just below a gentle simmer, avoiding a rolling boil, and foregoing vinegar altogether. “Keep the water just below a simmer, no rolling boil, and you’ll achieve a beautifully tender egg without the need for vinegar,” he said. The message counters a long-running kitchen belief that a splash of acid helps coagulate the egg more quickly and keep the white from spreading. Foster’s stance aligns with a broader movement toward gentler poaching that favors natural textures and delicate flavors.

In a clip that has circulated online, Foster described poaching as a nemesis for many home cooks, but said there isn’t much to it beyond a few well-chosen elements. He outlined a basic setup: a pot of water, a pinch of salt, the freshest egg possible, and no vinegar. He encouraged relying on a two-minute timer once the egg has entered the water, with a check for doneness and a pause if more cooking is needed. After cooking, the egg should be removed onto kitchen paper to drain the excess water before it’s placed on toast.

“Pan of water. Do not add vinegar. Whatever people tell you, you do not need it,” Foster said. He advised using a deep, calm pool of water and a gentle stir to create movement so the egg doesn’t stick and the protein sets evenly, helping the pale, compact shape form without feathering. He also warned against overhandling: “You don’t need to whisk it or create a vortex.”

To prep the egg for poaching, Foster recommends cracking it into a sieve to remove any watery bits from the white, then sliding the solids into the simmering water. He also noted room-temperature eggs perform better than cold ones, and that a small amount of salt can be added to the water or the finished egg for seasoning. The belief that white pepper might offer a cleaner finish or that cracked pepper should be avoided was not emphasized; rather, he suggested salt and pepper as straightforward seasonings.

The guidance is part of a broader discussion about eggs that Foster has shared over the years. He has spoken previously about the best ways to poach eggs, including tips from a video on his TikTok channel, @PaulFosterChef, where he outlined simple steps and a practical mindset for home cooks. The approach is consistent with his philosophy of turning everyday ingredients into restaurant-quality meals with minimal fuss.

The emphasis on technique also appears in Foster’s other egg-focused dishes. He has discussed a luxurious, custard-like scrambled egg prepared with butter and gentle heat, explaining that patience allows the curds to form softly. For an omelette, he underscored the importance of a hot, non-stick pan and quick cooking to achieve a creamy center with a lightly colored exterior. He even proposed open-faced omelettes as an option for those who find folding challenging, describing how an open presentation can preserve texture without sacrificing taste.

Beyond poached eggs, Foster’s repertoire includes a British Lion eggs–based frittata designed to celebrate autumn ingredients. It combines sweetcorn and butternut squash for natural sweetness and finishes with a light cream and a sprinkle of parsley. The dish serves as a family-friendly example of how simple components—eggs, seasonal produce, a little butter and cheese—can be transformed into a satisfying meal. His open omelette with prosciutto and a tomato salad reflects a similar ethos: keep the technique precise, use a good pan, and favor clean, vibrant flavors over heavy sauces.

The timing of Foster’s comments arrives as Salt—his Stratford-upon-Avon restaurant—has left its place on the dining scene. The venue earned two Michelin stars under his leadership, a testament to the precision and discipline that inform his egg tips. While the restaurant has closed, Foster’s advice continues to circulate in culinary communities and among home cooks seeking reliable, chef-approved methods for preparing one of the simplest, most versatile ingredients: the egg.

The discussion around poached eggs—including the decision to skip vinegar—highlights a broader culture- and entertainment-relevant trend: top chefs sharing practical, reproducible techniques that demystify restaurant-level skills for everyday kitchens. The rise of social media and video tutorials has amplified these insights, making it possible for home cooks to test and adopt pro tips with measurable results. Foster’s public emphasis on ingredient quality, precise water temperature, and mindful timing resonates with a growing audience seeking accessible culinary clarity without relying on outdated hacks.

For readers who want to experiment at home, Foster’s method offers a clear lineage from high-end kitchens to everyday breakfasts. Fresh eggs, a patient approach, and a calm simmer—these elements form a teachable template that can translate to other egg preparations as well. As kitchens continue to explore the boundaries between simplicity and sophistication, Foster’s guidance serves as a reminder that mastery of even the most basic dish can elevate a day’s cooking.