Perfect Poached Eggs: Cling Film Method

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Egg

1/2 tsp

Vegetable Oil

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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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 (to taste) and Ground Black Pepper (to taste) , and serve immediately. Enjoy!