Egg Poached in Clingfilm Recipe
A foolproof method for poached eggs.
- This is more a technique.
- Set a pot of unsalted water on to simmer.
- Take a ramekin or a dish of similar shape and dimensions. Brush it inside with oil; this is so the clingfilm used in the next step won't stick to it.
- Line the dish with clingfilm, leaving lots of clingfilm hanging over the edges.
- Now, break an egg into the middle of the dish.
- Gather up the edges of the clingfilm, pull them into the centre, and twist them tightly together so that you are forming a securely tied-up bag, as it were.
- Take egg out, set carefully aside. Repeat process for as many eggs as you are going to do.
- Then carefully plop your egg bags into simmering water.
- Simmer for 3 to 4 minutes, depending on how you like your eggs.
- Fish out with a slotted spoon; peel off clingfilm to serve.
Use clingfilm that is certified microwave-safe to reduce risk of migration of plastic material into the food. Credit for the idea goes to: Fort, Matthew. Food for Fort: Poached eggs, lamb's liver and crème caramel. Manchester: The Guardian. 23 January 2010. P. 64.
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