Eggs are one of the most nutritious foods that you can eat: high in protein, omega 3 fats, lutein, choline, all the B vitamins, as well as vitamins A, D, E, K, and iron.
Poached eggs should be one of the easiest, cheapest and healthiest meals. But it can be hard to not end up with a watery pile of mush. There is a lot of advice out there on how to achieve the perfectly poached egg: the freshest eggs possible, adding vinegar to the water (am I the only one to end up with vinegary eggs?!) or the ‘swirling the water’ method.
For the first time in my 39 years, I came across this genius method for the perfect poached egg. Or for 10 poached eggs if you need that many!! It’s idiot proof, which is a stroke of luck for me.
Location: a big family brunch at my cousin Wendy’s house in Holywood – that’s Holywood in N. Ireland; rather than Hollywood, California :). There were 13 of us so that’s a lot of eggs to poach! I was a bit skeptical as this clingfilm escapade unfolded in the kitchen, but trust me…..
Here’s what you need:
any cooking oil
Ramekin, or small bowl
- Boil some water in a small sauce pan. Once boiling reduce to a simmer
- Tear some cling film, about double the width of the ramekin
- Oil the cling film by dribbling in a few drops of the oil. Spread around with your fingers or a pastry brush
- Break the egg in to the cling film
- Gather up the edges of the cling wrap and twist, making sure that you have the egg enclosed well. You can secure it with a little elastic band or something similar.
- Place in the simmering water until the egg white has set. Put as many of these little parcels in the water as needed (use an appropriately sized saucepan to fit them in obvs)
- Lift the egg out of the water using a spoon and cut away the cling film