Directions
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Step 1
Fill a medium saucepan with water and bring it to a gentle boil. In the meantime place a square piece of cling film on a clean surface or chopping board and pour the
Vegetable Oil (1/2 tsp)
in the middle. With a little piece of kitchen paper or brush, spread the oil around.
Step 2
Choose a small cup or ramekin. Gently place the cling film in it and carefully shape it against the inside of the ramekin or using your fingers.
Step 3
Carefully break the
Egg (1)
and let it gently drop in the ramekin.
Step 4
Now fold the cling film upwards around the egg. Take it out of the ramekin.
Step 5
Close the egg pocket with a plastic bag clip (or rubber band). You should end up with a neatly wrapped egg.
Step 6
Place the wrapped egg in the warm water.
Step 7
Leave the egg to poach for about 4 to 5 minutes. Then remove the poached egg and place it on a clean chopping board.
Step 8
Carefully open the clip (or cut the cling film open right under the rubber band using a pair of scissors). Then gently start peeling the cling film away from the poached egg white.
Step 9
Pull the cling film from under the poached egg and discard it. Now gently scoop up the egg with a tablespoon and flip it over very gently on a clean plate, a salad or a piece of toast. Sprinkle with
Salt and Pepper (to taste)
and serve immediately. Enjoy!
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