I've tried poaching eggs in cling film before. But in this version there is the possibility
of adding various flavours to the egg and also a technique for suspending the
eggs in the water.
Ingredients:
Eggs
Olive oil
Salt
Plus any or all of:
Spoonful of chicken stock
Herbs
Pepper
Method:
Put a large piece of cling film over the top of a
shallow bowl. Brush the cling film with
olive oil (to stop the egg sticking)
Crack an egg into the centre of the cling film. Add your salt and any other ingredients.
Gather the ends of the film together and twist it
closed. Tightly tie some string around
the film just above the egg.
Bring a large pot of water to a boil and drop it down
to a simmer. Lower the eggs into the
pot. Tie the string to a ladle across
the top of the pot to make sure that the egg pouches don't touch the bottom.
Simmer for 4 and a half minutes for runny yolks and a
minute more for just set.
Lift the eggs out and let them sit for a minute or two
before cutting off the cling film.
Interesting technique but a bit too fiddly
Hmmmmmm. I think I’m on the lazy side and will just scramble mine!
ReplyDeleteReally! Might give these a go sometime!
ReplyDelete