I like mine poached. However, I am an awful cook and on the egg cooking difficulty scale, I would say poached are towards the higher end. That was until I found this FANTASTIC trick!
- Cut a wide strip of Clingfilm* and then divide it into two squares.
- Put a drop of oil in the centre of each square and rub it round.
- Place the Clingfilm over a teacup and crack your egg into the centre.
- Carefully tie a knot or use bag sealers at the top of the Clingfilm.
- Place these eggy parcels into a pan of boiling water for about 4 minutes and voila! Perfect poachies!
You can also add herbs or spices to the Clingfilm before you add your egg to create flavoured poachies. Eggs are a really good source of protein, Vitamin B2, Iron (important for energy) and Vitamin D (something that we generally lack due to being inside all day). They also contain a host of other vitamins and nutrients but I won’t bore you with them all now.
*I realise that Clingfilm is made from plastic and I am doing my best to stop using it as I hate what we are doing to the environment. I don’t have a replacement yet for Clingfilm-in-boiling-water that is environmentally friendly but will keep you updated.
I didn’t make the poachies in the above pic but with this new trick I could be on my way!