Prepare Your Water: Bring a pot of water to a gentle simmer. A rolling boil is too aggressive for poaching and can break the eggs. Optionally, add a pinch of salt and a dash of vinegar to the water.
Cling Wrap Pouch: Cut a square of cling wrap and lay it over a small cup or bowl, pressing it into the center to create a pouch. Lightly grease the cling wrap with oil to prevent the egg from sticking.
Crack the Egg: Gently crack an egg into the center of the cling wrap pouch. The wrap will prevent the egg from spreading and keep it contained.
Secure the Pouch: Gather the edges of the cling wrap and twist them together above the egg, securing it tightly with no air or water able to enter the pouch.
Poach: Carefully lower the pouch into the simmering water. Poach the egg for 3-4 minutes for a soft yolk or longer for a firmer yolk, depending on your preference.
Remove and Serve: Use a spoon to lift the pouch from the water. Unwrap the cling wrap to reveal your perfectly poached egg. Season as desired and serve immediately.
Benefits of the Cling Wrap Method:
Consistency: Each egg is poached to perfection, with a consistent shape and texture.
Cleanliness: The cling wrap prevents the egg from dispersing in the water, keeping your pot clean.
Ease: This method removes the intimidation factor from poaching eggs, making it accessible to all skill levels.
Serving Suggestions:
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