Ingredients / Shopping List
1 tablespoon oilCling film4 Eggs Slice of French bread toast for each eggButter Black pepper for serving
1 tablespoon oil
Slice of French bread toast for each egg
Black pepper for serving
Prep to Cook: Small deep sided pan, wooden spoon, pastry brush, slices of bread, spreading knife, serving plate.
One square of cling film for each egg you want to cook.
Prep: Use the cling film to line a small deep sided dish or cup
Dip a pastry brush in cooking oil and brush over the cling film (or rub with fingers)
Fill a small deep sided pan two thirds full with water and bring to the boil
1. Prep the egg:
Carefully crack an egg and drop into the cling film lined dish.
Use your hands to draw up the cling film and twist to seal it like a tear drop
Check the water is gently boiling in the pan and lower the egg into the simmering water Hold the end of the twisted cling film – wait until the egg changes from opaque to white before letting go
Repeat the process to add more eggs as required.
Time the cooking period carefully:
2. Prep for action:
Cook each egg for 2 minutes 30 seconds or more if you like a firmer egg yolk
When the time is up, lift the cling filmed egg from the pan and place back into the cup or small dish to unwrap
3. Prep the toasts:
Cut the French stick and cut to fit your toaster and toast them lightly
Spread with real butter, for the excellent flavour it provides
Peel back the cling film gently and move the poached egg onto buttered toast
Grind some black peppercorn over the egg and garnish with dill and slices of tomato
These look gorgeous and taste amazing so it is worth using the best large farm eggs.
Do not use eggs if the shell is cracked. Eggs are low in fat and high in protein. The fat is only in the yolk.
Cooks Know How: Try this recipe to show off skill with eggs by making an excellent poached egg. This makes you quite special! You will understand the essential care required when you apply heat to eggs and you will notice when others get it wrong. You appreciate how you can make a cheap ingredient into a really amazing breakfast or lunchtime snack.
The changes in the egg are due to coagulation. This is the effect of heat (above 60 C) and can be seen as the egg white changes from opaque to white and becomes firm. Eggs contain protein and some iron from the yolk.