This is one of those ‘life hacks’ I keep reading about them – basically a way to simplify life and make any task easier! And well, if there is a shortcut, I will take it!
Poached eggs rock, but mine always tended to turn into a frothy mess of stringy eggs in a kind of vinegar infused broth. Not so good. Not any more. This is a super easy way to making the best poached eggs ever. You will never look back, I promise!
You will need: (aside from eggs and a pan of water..yeah ok)
- Plastic wrap. (Also known as cling film, saran wrap or glad wrap depending on where you are!)
- A small remekin or cup or similar
Thats it! So far, so S-i-m-p-l-e! Place a piece of plastic wrap over a ramekin with enough to cove the edges like shown.
Break in the egg…Bring the edges of the plastic wrap together and twizzle it around (yes, twizzle) as shown. Bring your pot of water to a light simmer and lower in your egg/s! Your eggs will take 2-5 min to cook depending on their size, freshness and whether they came out of the fridge or not. The good thing is you can easily lift the egg out at any time and give it a gentle squeeze to see if it feels firm enough for your liking. When done, simply untwizzle the plastic wrap (taking care as the plastic will get hot and even melt a little if it touches the side of the pan) and slide your egg onto you toast. You can toss the used wrap in the bin and empty out your pan and the only bit of washing up you will have to do is your plate, knife and fork! Whoo hoooo!!!! (If we are going to get all techincal and fancy, I have read that the method is called to Sous Vide, but, whatever.)In my humble opinion, nothing beats a beautiful free range egg on a slice of hot buttered toast, with a generous grind of black pepper and sea salt. Mmmm mmmm! And combined with this easy peasy, mess free method, poached egg time is now any time! x