Have you ever despaired that you’ll never master the art of poaching eggs? Despair not – this foolproof method will help you on your way!
Do you love poached eggs and want to learn how to cook them, but just find it so darn hard?? I know I do. Poaching eggs is one of those elusive cooking skills for me. When I do it the classical way, I only manage to achieve perfect poached eggs 10% of the time, maybe (sob sob).
Maybe it’s because I haven’t had practiced enough, and maybe I’ll find poaching eggs easy one day. But until then… I found another way which is so much easier! (Which probably means that I’ll never master the art of poaching eggs properly if I keep doing it this “cheating” way! 😄) And while this way may be foolproof, it actually yields fancy results because your perfectly poached eggs have the extra special touches of herbs and cute ruffles around the sides. How awesome is that!
This method is inspired by Jamie Oliver‘s methods to cook poached eggs, but I added a few tools to make it more systematic, so that I can cook more eggs faster! (I have some serious high-speed egg eaters in the house i.e. Le Husband who practically inhales them.) Hope this helps you! Enjoy! Xoxo.
P.S. Do you have any other tips on getting the perfect poached egg? I’d love to know, so leave me your comments below!Print
how to poach eggs (the foolproof but fancy way)
Have you despaired that you’ll never master the art of poaching eggs? Despair not – this foolproof method will help you on your way! Egg-poacher-wannabes unite!
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 8 eggs
- Category: How-Tos & Tips
Tools & Equipment
- Cling film or plastic wrap
- Muffin tray or cupcake tray (see Note 1)
- Large pot of water (about 6 cups)
- Slotted spoon
- Spray bottle for olive oil (optional)
- 3 teaspoons of finely chopped herbs such as chives or thyme
- 1 teaspoon olive oil
- 6 large eggs
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- Place the large pot of water over medium-high heat on the stove.
- Cut out a square piece of cling firm (about 8 inches x 8 inches square). Place the cling film flat on the table and using your fingers or a spray bottle, evenly coat one side of the cling film with olive oil – this ensures that the clingfilm won’t stick to the egg during cooking. Line one of the muffin pan molds with the cling film, oiled side facing up, making sure that the cling film is properly centred over the mold.
- Sprinkle ¼ teaspoon of the chopped herbs, a pinch of salt and pepper into the lined mold. Carefully crack one whole egg into the lined muffin pan mold.
- Bring all corners of the cling film together in the middle. Carefully lift up the egg and cling film, and use one hand to hold the cling film tight, right at the top of the egg. Use the other other to grab the longest corner of the cling film, wrap it around the top of the egg a few times, and tie a knot to secure. Make sure that you tie the knot right at the top of the egg and don’t leave any large air pockets, otherwise the egg will float too much in the boiling water & won’t cook evenly.
- Repeat Steps 2-4 with the rest of the eggs.
- Once the water has come to a boil, lower the heat to medium so that the water stays at a constant simmer. Gently drop the wrapped & tied eggs into the water and poach for 5 minutes (see Note 2).
- When the eggs are cooked, remove from the water with a slotted spoon and place them on a small plate. Use the scissors to cut off the tied knot and carefully remove the cling film.
- Flip the eggs over and voila, you have perfectly round and poached eggs!
- Serve with crispy toast, sliced avocados, smoked salmon, baked beans or hollandaise sauce – whatever your breakfast heart desires!
- If you don’t have a muffin or cupcake tray, you can use any small container such as a shallow cup or ramekin.
- Because the eggs are wrapped in cling film, they will take slightly longer to poach. I find that 5 minutes is about the right time to poach the wrapped eggs, although cooking time may vary depending on the size and freshness of the eggs. You can also tell when the eggs are cooked when the egg whites have turned opaque from the outside. Don’t let the eggs cook too long (6 minutes maximum), otherwise the yolks will cook completely and you won’t have beautiful runny egg yolks on the inside!