A poached egg is an egg cooked by gently immersing it in very hot water, without letting it boil, for a short time, about 3 or 4 minutes. The result is a set white and a completely runny interior. A true delicacy.
There are several ways to prepare them. The most basic and traditional method is without plastic wrap. To do this, bring water to a boil with a splash of vinegar, and just before it boils, use a spoon to create a whirlpool in the water.
Crack the egg, place it in the center of the whirlpool, and let it cook for about 3 minutes. This method works great for a single egg, but it's not very efficient if you want to poach several at once.
The alternative method we'll look at next, which always works well, is to use a piece of cling film to hold each egg while it cooks . This way, you can cook and remove all the eggs at the same time, easily and ensuring the same cooking time for all of them.
To cook poached eggs with cling film, we only need to take care to choose a suitable cling film for this use and check, in its usage recommendations, that it is suitable for a temperature equal to or greater than 100 °C.
Recipe Information
- Preparation time : 5 minutes
- Cooking time : 4 minutes
- Total time : 10 minutes
- Servings : 2
- Category : incoming
- Cuisine type : international
- Calories per serving (kcal) : 131
Ingredients for poached eggs
- 2 teaspoons of extra virgin olive oil
- 2 eggs
- Salt
- Freshly ground black pepper
Necessary utensils:
- Transparent film
- Thick thread
- 2 small cups or bowls
How to make poached eggs
Cut two pieces of cling film and place them over small cups or bowls. Make a small indentation in each cup or bowl and add a teaspoon of extra virgin olive oil. This will grease the film and allow the egg to separate easily after cooking.
Next, we crack 2 eggs and place them on the greased film of each cup.
We close each piece of film, forming a small pouch and avoiding leaving air inside so that the eggs do not float during cooking.
To keep the little bags closed, we make a simple bow that allows us to easily open them after cooking, just by pulling the thread.
Place a saucepan of water over high heat.
Once the water comes to a boil, reduce the heat to low and place the cling film pouches containing the eggs in the water. Let them cook for 3 to 4 minutes, depending on your desired level of doneness.
After this time, remove the pouches from the water and open them. Carefully transfer the cooked eggs directly from the film to the plate, toast, or whatever you're serving your delicious poached eggs on. Season with salt and pepper and serve immediately.
Easy-to-prepare summary
- We place the film over some small cups or bowls, hollow it out, and grease it.
- We put an egg on each greased hole
- We form a small bag with the film.
- We close it with a simple bow
- We cook the little bags for about 3 or 4 minutes
- We serve
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If you’re like me, you probably enjoy keeping a mix of easy comfort food, classic international dishes, and crowd-pleasing desserts on hand.
Whenever I want something rich and indulgent, I usually go for this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And when I’m craving something fruity and comforting, I always come back to this classic French Tarte Tatin recipe.
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Over the years of testing and refining recipes in my own kitchen, I’ve learned that the best dishes combine simplicity, reliable techniques, and bold flavor.
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