An Easy Way To Poach An Egg Perfectly EVERY Time

An Easy Way To Poach An Egg Perfectly EVERY Time

I do like a good poached egg on occasions but like many, I have found it difficult to master the art of the perfect poached egg.  I have tried the cheffy way of cracking the eggs in a pan of boiling water, using many different recommended ways, some saying just have about an inch of water in the pan, just simmering.  Some say half fill a pan, get the water boiling, swill around whilst the egg is in the water and add vinegar.  I have tried all these way, but each time have ended up with a complete mess  floating around the pan, and totally inedible.

I have tried using a microwaveable egg poacher, which is okay but the whites are rock hard and you can never get the yolks to be runny, and they just like a fried egg but neater.

There are many egg poachers on the market including individual silicone ones, and although I have not tried them have read reviews and the majority of people who have purchased them say are a complete waste of time and money and do not work.

My  Mum loves a poached egg and she too has never been able to manage cook the perfect egg, so as her ancient poacher had come to the end of its days, I bought her a little two egg poacher on Amazon as a little extra Christmas present.  However the second time she used it, somehow she melted it (heaven knows what she did) but it ended up in the bin.

But I now use  an easy, quick and cheap solution for cooking the perfect poached egg EVERY time and this morning 17th February 2013 I decided to have poached eggs for breakfast and came up with the idea of videoing the process (which my husband did) whilst cooking them to pass on my tips to anyone else.   Please note that this was done as I was actually cooking it, so it was done in one take, no editing or prettying up, so what you see in the video is eggsactly (pardon the pun) how it happened, including any fluffs and little mistakes in the verbal bits.  It is pretty well fail safe, so please give it a try.

1.  Use a little ramekin or cup or anything you have in your kitchen to crack an egg in.

2. Line the ramekin,  with a piece of cling film,  pressing it out to touch the sides and large enough overhang to be able to fold up without any egg seeping

3.  Brush the clingfilm with oil, melted butter etc as if this is not done the egg will stick to the clingfilm

4.  Crack the egg and fold the overhanging sides up to the middle making sure there is no air in it, and give it a slight twist to make sure that the egg is secure

5.  Drop the little bag into a pan of boiling water and cook for between 2 1/2 – 3 minutes depending on how you like your eggs cooked, turning over with a spoon just to make sure that the egg is covered with the white

6.  Lift the bag out with a slatted spoon so as the excess water drains through and I lay it on a tea towel to open.  Undo the twist and open it up being careful as the clingfilm will be quite hot.  Once open either tip it out straight from the clingfilm or slide a spoon underneath to place on the plate.

7.  There you have it a perfect shape poached egg and when cut open out runs the yolk

So there you have it. Simple.

Please leave a comment below if you try it and it works, or even if you have a better way.

An Easy Way To Poach An Egg Perfectly EVERY Time