How to cook the perfect poached egg

Cooking a poached egg can be tricky. Here I’m sharing a a clever tip to prepare the most perfect poached eggs (as many as you want) in just 5 minutes! You won’t believe how simple it is. 

Let’s confess it, we have all made disgraceful attempts to cook a decent poached egg. I have added vinegar cause someone told me it would make the egg not disintegrate in the water: it made a slight difference but then I could taste the vinegar. I have stirred the water creating a whirlpool and gently placed the egg in the middle: it helps, though the outer part of the egg-white is still runny when the water whirlpool stops  and the egg opens up. Someone told me to place a large spoon under the egg and it would hold the egg together: whoever told me that, he was a liar, as it did not work at all.

Even when I have managed to cook a decent poached egg, that was just one. If I have 4 guests for breakfast, is there a way to prepare several poached egg, all at the same time? The answer to this question is YES, and it is super simple!! My friend Will shared its secret with me and…it works!


Egg and ham bruschettaAre you looking for a quick recipe with eggs? Check out this recipe for italian Egg Bruschetta with Ham and Asparagus. 5 minutes…and it’s on the table!


To prepare the most perfect poached egg, all you need is a cup, cling film, olive oil, eggs and a pan: Poached eggs1. Place cling film in a cup or mug, brush it with few drops of extra-virgin olive oil and break a fresh egg into it.
2. Wrap the egg in the cling film and knot the cling film to obtain a sack. Be sure there is no air trapped in it with the egg. I took this picture at my first attempt and you can see some air: that will cook the egg unevenly, so keep in mind this detail.
Poached egg recipe

3. Boil water in a pan. Once it boils, turn down the heat until the water only simmers.
4. Gently place the sack with the egg into the water and let it cook for 4-5 minutes.
5. Take the sack out of the water and gently unwrap the cling film: your poached eggs are ready! Poached eggYou can season them as you like and use them for the tastiest breakfast you can think of.  Note: You can hang the sacks to a wooden spoon or any other long kitchen tool you have available to avoid the sack to sink and touch the hot bottom of the pan. Poached eggs cook

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Perfect poached egg
 
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A super easy way to cook as many poached eggs as you want in just 5 minutes!
Author:
Ingredients
  • eggs (as many as you would like to eat)
  • extra virgin olive oil
  • cling film
  • a cup or a mug
Instructions
  1. Place cling film in a cup or mug, brush it with few drops of extra-virgin olive oil and break a fresh egg into it.
  2. Wrap the egg in the cling film and knot the cling film to obtain a sack. Be sure there is no air trapped in it with the egg.
  3. Boil water in a pan. Once it boils, turn down the heat until the water only simmers.
  4. Gently place the sack with the egg into the water and let it cook for 4-5 minutes.
  5. Take the sack out of the water and gently unwrap the cling film: your poached eggs are ready!
Notes
You can hang the sacks to a wooden spoon or any other long kitchen tool you have available to avoid the sack to sink and touch the hot bottom of the pan.

If youartichoke carbonara pasta recipe love eggs, check out this vegetarian Artichoke Carbonara Pasta recipe.

Original and easy!

Alessio
Hallo! I’m Alessio: an Italian geek with the passion for food and travel. I’m originally from Umbria Region - the Green hearth of Italy - and currently live in London. I’m often on a plane, travelling somewhere either for work or holidays. This is my little corner of the world where I share my tasty recipes, tips on how to cook, restaurants to try and places to visit, including my beautiful Umbria.

1 Comment How to cook the perfect poached egg

  1. Neelam B 12th October 2015 at 9:08 pm

    Alessio, Love the way you blog. It is funny yet informative. True blend for being Italian. One comment- Eggs are not considered as vegetarian. So you might consider removing the tag..
    Ciao ciao..
    Neelam

    Reply

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