How to Master Poached Eggs
When it comes to eggs, the best of both worlds is poached. Ever since my trip to breakfast heaven (aka Australia) I am on a quest to make the perfect poached egg and I discovered a technique that is (almost) fool-proof. Forget vinegar or creating a whirlpool in a pot, this method works without any of those crazy stunts.
Here’s what you need:
eggs (medium sized, don’t need to be super fresh)
small bowl
cling film
1 tbsp olive oil
Directions:
Bring water to the boil first, then let simmer (no bubbles!)
Take a small square of cling film and put it into the bowl
Add 1 tbsp olive oil and rub it around (you can also use a brush for that)
Crack in the egg
If you want to flavor your egg (salt, pepper herbs etc.) add them now
Pull in the sides of the cling film and either tie in a knot or use a small wire to close it (tipp: I always leave a bit of room so the egg can expand)
Plop into water and let simmer for about 3.5 minutes (tipp: it’s right when the texture looks slightly firm like a soft mozzarella di bufala)
When it’s ready take it out, cut open the cling film with scissors or a knife
Serve immediately on toast - done!
Bon appetit!
