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.
You need this:
- cling film
- Small bowls (as many as you have eggs)
- splash of neutral oil
- Pepper and salt
- Optional herbs
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.
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.
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.
After 5-6 minutes your egg white will be white and solid.
Remove the pouches and place on a board.
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.
Source: Culy by culy.nl
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