The best recipe for a poached egg

Some time ago I went to a lovely B&B with my girlfriend, part of the second “B” was a perfect poached egg.

When I decided I would make my own, google provided the answers. Several techniques were tried and failed . I tried swirling the water clockwise then cracking an egg into the spinning water. At that point the white is supposed to engulf the yolk and produce the “perfect poach egg”.

In reality (or at least for me), the white spread across the pain, separated from the yolk and turned out to be a compete mess .

The next tip recommended adding vinegar to the bubbling water and (for me) resulted in the same mess; no perfectly poached egg this time. All I was left with was a messy fried egg that had a slight taste of vinegar to it.

I tried different temperatures, different additives and different aged eggs but still couldn’t get it right. I even watched the youtube videos on it, watching how professional chefs par cooked the eggs and then chilled them in iced water meaning they could cook several at a time.

I was even bought “poach pods” which did produce poached eggs but they resembled the microwave version and I have no desire to produce eggs that look more at home between two sides of bread and a “McSausage”.

Back to google it was; and here is where I came across the fool proof recipe for the perfect poached egg.

You will need :
Pan of boiling water
Cup
CLING FILM (or shrinkwrap)
Oil
Eggs

For this easy technique, cover the cup with a sheet of cling film and create a well in the cup, pour a drop of oil in the well (or use a 1 cal spray if you have one),
Crack the egg into the well and wrap the cling film around the egg.

Repeat for the rest of the eggs.

Cook normally or for 3 or 4 minutes. Take it out using a slotted spoon and peel the cling film off. And, voila! The perfect poached eggs!

This really is the simplest recipe that produces perfect poached eggevery time. Everyone should try this fool proof recipe today.

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