I think poaching is the most impressive way to cook an egg . There are many ways to do it – use a poacher, cooking rings, or just put them in water ‘free-form’.
But the problem with these methods is that either the eggs end up looking flat and a bit boring or they try to disintegrate in the water, looking like they’ve blown up. What you want with a poached egg is something that looks like a little white cloud!
Of course I didn’t make a poached egg and then just eat it. I serve it with steak!
To create a foolproof poached egg you will need:
- An egg
- Some clingfilm
- a large glass or cup
- A pan of simmering water
First get some clingfilm and then sort of push it into a glass, thus:
Break an egg into the clingfilm pocket:
Twist the top of the clingfilm to seal the egg in:
Now place in a pan of simmering water with the clingfilm trailed over the edge to make it easier to get out. Here we used the same pan as that for my ubiquitous broccoli:
Simmer the egg for between 4 and 7 minutes, depending on your preference:
I served my poached egg with a nice fillet steak, that green stuff and some caramelised red onions:
Yes I know this is about the fifth time I’ve done this but a) its my favourite and b) its a dead useful way to do poached eggs without ending up with something that looks like it came from the bottom of the Pacific Ocean!