Poaching an egg super easy: Culy style

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Real chefs poach an egg in no time. Boil water, add a dash of vinegar, make a whirlpool, break an egg and let it slide in, put in it for 6 minutes, shape the egg white a bit, and hop patee . Easy right? However, many home cooks don’t succeed like that. Not bad at all, we understand. That’s why: poaching an egg is super easy: Culy style. Your secret weapon? cling film.

Ingredients

You need this:

  • Eggs
  • cling film
  • Small bowls (as many as you have eggs)
  • splash of neutral oil
  • Pepper and salt
  • Optional herbs
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Step 1: tear off a large piece of cling film (better too much than too little!) and place in a small bowl or container. Take a little neutral oil and rub it into the foil in the bowl (you can also use a brush for this). Don’t take too much, just a little so that every corner is oiled in. Carefully break in the egg.

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Take the four tips of the foil and bring them together until a pouch is formed. Try to tie the pouch so tightly that there is no more air around the egg. Caution: the cling film can tear, so do this carefully. That is why a little extra foil is useful, as described in step 1.

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Put water in a saucepan, wok or very deep frying pan and bring to a boil. Put the pouches in the water and let it boil for 5-6 minutes. Make sure the water doesn’t boil too hard.

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After 5-6 minutes your egg white will be white and solid.

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Remove the pouches and place on a board.

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Cut or cut open the pouch. Caution is advised; your yolk is (if it’s right!) still soft. Slowly peel or peel off the foil. If this is difficult, you used too little oil in step 2.

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Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

Thank you very much!

*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.


 

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