Tuesday, 18 September 2012
# 269 How to poach an egg
I think I've finally mastered the art of poaching an egg and all it takes is some clingfilm! This brilliant idea is not of my own thinking, I came across it sometime ago but can't remember where unfortunately.
I didn't try it straightaway because I thought the clingfilm would melt in the boiling water and instead of a poached egg I'd have a great, big mess. But you know what? It really works and now I can poach my eggs just the way I like them, i.e. with a firm egg white and a runny yolk.
This is how you do it.
Put some water in a small saucepan and bring to a rolling boil. Cut some clingfilm and line a teacup or ramekin with it.
Grease the clingfilm with a little olive oil or vegetable oil if you prefer.
Break the egg into the clingfilm, gather it carefully and then twist and tie a knot.
Basically you're creating a little clingfilm parcel with the egg inside it. Make sure the clingfilm doesn't rip.
Set your timer to 4 minutes and carefully put the egg in the boiling water. Start the timer.
You can lower the heat a little but not too much as you want the water to be at a gentle rolling boil. Remove the egg from the saucepan when the 4 minutes are up and cut the clingfilm carefully. The egg should easily slide out on to the plate and be runny with a perfectly cooked egg white.