Easy (failproof) Cling Film Poached Eggs (MasterChef)

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!

 

Foolproof eggs- 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.

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!

 

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