Confession booth open? I cannot poach an egg to save my life. Not even vinegar works for me. There, I’ve said it. I feel so much better after admitting that.
So when I read about this method in a cook book, I simply had to give it a go. It sounded crazy enough to spark my interest, that’s for sure. Tried it and am truly surprised by how well it works. So I tweeted it (is tweeting a verb these days?), and promised several people on twitter I’d turn it into a tips & tricks posting because they were curious. So here it is!
Poaching an egg in plastic wrap.
plastic wrap (food/microwave safe)
Sure, I could have bought an egg poaching pan, but I don’t eat poached eggs often enough to justify such a purchase. It would probably just end up under a layer of dust in the back of my kitchen cabinet. So I grabbed my plastic wrap, an egg and a clip and got to work.
Line a small bowl (or ramekin) with plastic wrap and brush it with a drop of oil. This is a really important step otherwise your egg will stick to the plastic wrap. It’s not a pretty sight. Break a fresh egg over the bowl, and keep the yolk whole.
Tie the plastic wrap together using a string, or twist it several times. You can also use one of those nifty clips I’m using. Give the egg a little room, though.
Bring enough water to a boil to fully immerse the egg and drop it into the water. Flip it over every minute or so and cook it for about 3 minutes, depending on the size of the egg. My egg was fairly large so I had to boil it for 3 and a half minutes.
My perfect poached egg has a runny yolk that’s slightly hardening around the edges. This was pure perfection, I tell you. No jellyfish egg whatsoever. If you need poached eggs and you need them fast, this might be a really easy way to get there.