Tuesday, 2 January 2018

Poached eggs in cling film

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.


Olive oil

Plus any or all of:
Spoonful of chicken stock


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


Your comments are most welcome. Cheers