For those who are unsuccessful, worry not! Here is a much easier cheat method of preparing poached eggs. I have always wanted to try this method, so this is the perfect time to give it a go!
Cling film/wrap (perfect) poached eggs
No more worrying about getting super fresh eggs, no need for vinegar in the water and no need to swirl the water. All you need is some cling film, oil and some water... and eggs, of course! I made it twice this week and it worked both times! Visually, it is not as nice as the whirlpool egg since the egg white does not fully enclose (but I think a lot of it depends on luck as well i.e. when you break the eggs onto the cling film and how the egg falls) and some of the yolk would be peeking out. However tastewise, this is really good esp for those sensitive to the vinegary taste of the whirlpool method. And you can cook 4 eggs at a go (or more as long as you don't overcrowd the saucepan) so everyone can have their breakfast at the same time ;)
1st Try - Perfect
2nd Try - Another perfect one!
This is indeed the easiest way of making poached eggs... do give it a go and let me know how it turns out. I would also like to say "'thank you" to all who have joined us in Cook Like a MasterChef this month. I certainly had loads of fun co-hosting this with Zoe and Anuja, as well as cooking/baking for my family.
Satisfaction guaranteed ;)
The cling film (perfect) poached egg
Adapted from Not Quite Nigella (taken off MasterChef Australia Cookbook V1)
You need:
An egg
Water
Slotted spoon
Saucepan
Cling film
Olive oil for greasing (you can use any cooking oil, even truffle oil)
Ramekin (or small bowl)
1. Fill a small saucepan half-full with water and bring to the boil. Once boiling, lower to medium heat.
1. Fill a small saucepan half-full with water and bring to the boil. Once boiling, lower to medium heat.
2. Meanwhile, tear some cling film (it should be at least double the width of the ramekin).
3. Pour 2 drops of olive oil onto the cling film and spread evenly, using your fingers or a brush. It is important to oil your cling wrap, or the egg will stick to it and makes it hard to remove once the egg is cooked.
4. Place the sheet of clingfilm in a ramekin oil side up and break the egg into the cling wrap. Gather up the edges of the cling wrap and twisting it, making sure that you have the egg enclosed well (or use a rubberband to secure it) and carefully place it in the simmering water.
5. For eggs at room temperature, cook for 2-3 minutes until the egg whites have set. Lift the egg out of the water using a slotted spoon and cut away the wrap. Using the slotted spoon, lift the egg off the cling film and place on a serving plate. Using this method, you can cook several eggs at one time as long it does not crowd the saucepan. Serve immediately (I like mine simply with salt, pepper and a drop of truffle oil)
Pierce it, and watch the egg yolk run... gorgeous!
*******************************
I am submitting this to the "Cook Like a MasterChef" bloghop which I am co-hosting with Zoe of Bake for Happy Kids and Anuja of Simple Baking. To join, simply cook or bake any recipe (from the contestants, judges or even sponsors) from any MasterChef websites or cookbooks (any countries) and blog hop with us for the whole month of September 2012.
Your post must be a current post i.e. posted in September 2012 - please do not link older posts.
Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Anuja of Simple Baking and Baby Sumo of Eat your heart out.
You can get the HTML code here: get the InLinkz code (Click on the link, copy and paste the HTML code into you! r blog p ost where you want the blog hop list to appear. Make sure you are in HTML mode when you paste in the code)
Happy cooking! Do check out the other bloggers recipe below:
Have a good weekend!
No comments:
Post a Comment