Well if my intro post didn’t grab you, I’m sure that title will definitely make you read my second post! Welcome to your lesson on how to make the perfect poached egg 🥚
My dad read in a cook book one day that instead of doing a raw egg in a swirling pot off boiling water and hoping for the best, you should make little parcels for your egg to poach in. And such is the recipe I’m going to share with you today!
- A little mug or tea cup, not too deep or wide
- Cling film
- A pot
- White or black pepper
- And an egg (duh)
- Boil some water in a pot/ boil water in a kettle and pour into the pot.
- Keep the water at boiling temperature in the pot.
- Get your little cup and enough cling film to place inside the cup with a little extra sticking out. Do just that, put the cling film into the cup.
- To stop the cooked egg from sticking to the cling film it can help to suggest some butter on the inside of the cling film before putting the egg in.
- Crack the egg into the cling film and season with pepper, if that’s your kind of thing.
- Wrap your parcel by bringing together the outside of the cling film together and twisting shut.
- Repeat steps 3 – 5 depending how many eggs you’re having (one egg per parcel – or maybe it’d be interesting to have a double yolked parcel, be creative!)
- Drop your parcels into the water in the pot.. not from a height or anything, that’s probably a splash hazard.
- It’s handy to hang the top of the parcel over the side of the pot to keep it from sinking underwater.
- Leave for MAX 5 – 6 minutes, depending on how runny you like your eggs and how hot the water is.
- Sometimes with this method I find that the top of the parcel doesn’t cook because it’s above the water level. A good solution for this is to open the parcel (careful not to burn your fingers!) and put the half cooked egg directly into the water to cool the top.
- When the egg is cooked, put it on a slice of buttered toast, sprinkle some white pepper (delish with eggs), make yourself a cup of tea and bone apple teeth!
Another riviting read I’m sure.. byyyyyyye