Ever struggle to make the perfect poached eggs? For some reason they are notoriously difficult to get right – knowing when the white is cooked and the yolk is joyously runny but hot is not very easy at all. Well not for me anyway.
Then last weekend LincsGeek set me a little cooking challenge… he found this video and told me to follow the instructions.
It took a little persuasion to be honest as I believed you would need to be a chef of the calibre of Alexis Gauthier in order to master this, but I gave it a go to see what would happen. And, by the very fact that I’ve decided to blog about it, you will already know that this worked an absolute treat. What a great technique! Who’d have thought a bit of cling film would make cooking perfect wobbly poached eggs easy peasy? I know you probably all already use this new-to-me idea for your weekly Sunday brunch, but I thought I’d share my new knowledge with you.
1. For each egg… cut a piece of cling film and rip the edge off to make it a square-ish. You’ll need that other bit so don’t throw it away.
2. Place over a small ramekin or small dish, squirt with spray oil, sprinkle with salt and pepper.
3. Crack your egg into the cling film lined ramekin.
4. Gather up the edges of the cling film and twist together to create a little pouch for your egg. Make sure there is little or no air in the pocket.
5. Use that spare strip of cling film to wrap around the neck of the egg pocket, so it doesn’t come undone during cooking. Make all your egg parcels before cooking them.
6. Place the egg pocket in boiling water for four minutes (for a medium sized egg).
7. Take the egg out of the water, allow to cool for a minute or so (or you will burn yourself!), take it out of the cling film (very carefully), serve (yes, I had mine with fishfingers on toast…) and eat!