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A New Love: Jacques Pépin's Fast Food
Talking Him Into It - Feeding The Guy
Another Change, and Two Summer Shortcakes
« April Reviews: Mustard-Roasted Chicken with Salad | Main | Spring Flowers »
Rob Manuel at B3TA has come up with a wonderful thing: the technique for a perfect poached egg. For those of us who don't own a Williams-Sonoma poached egg pan, tossing raw eggs into boiling water usually produces a stringy, watery mess, but Manuel found that if you wrap the egg in cling-wrap, it produces a lovely sphere of an egg that cooks perfectly. To achieve this wonderous egg, line a cup with cling-wrap, crack the egg into the cup, and tie the wrap closed above the egg (leaving as little air as possible).
Drop the whole package into boiling water and poach for approx. 4 minutes, then remove and untie it, and unwrap the egg onto a plate (or a salad made of leftover dandelion greens, soft Danish blue cheese, and warm shallot and balsamic dressing).
Posted by georgia to Kitchen and Cooking on April 9, 2006 09:11 PM | permalink | Email this post
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Is that like a semi sous vide then? And will the egg stick to the cling wrap? Interesting tip though.
Posted by: MM at April 11, 2006 04:54 AM
The edges of the egg stick a tiny bit, but it rolls out nicely after that.
Posted by: Georgia at April 11, 2006 07:02 PM
But I bet if you spray the plastic wrap with Pure or Pam, it'll slide right off! What a clever idea!
Posted by: Cyndi at April 12, 2006 03:19 PM
