A Knack to Poaching Eggs

I have to admit that eggs Benedict are very delish and yet cooking poached eggs is one big headache. Whenever I cook them the traditional way, I lose at least 30% of the egg whites into the boiling water. Besides, I need to add white vinegar and always end up washing the saucepan with some efforts.

So I tried my luck on Amazon, where I found scores of tools for the job: silicone ramekins, electric egg poachers, metal egg rings, etc. When I was just about to order a set of four silicone cups, a review caught my eye:

Jonnybgood
3.0 out of 5 stars
Verified Purchase

not great, use cling film instead

Reviewed in the United Kingdom on December 1, 2019

not the best, I find even if you add a bit of oil the egg still stick. Save your money buy cheap food safe clingfilm, wrap the egg in the film and simmer in water, works much better, cheaper and you can do more than 4 eggs at once 🙂

19 people found this helpful

What a bright idea! Cling wrap is designed to withstand high heat (up to 120~140°C), is BPA-free, and saves you from washing the saucepan and investing in unnecessary utensils.

But here comes an issue. Some cling wrap tends to melt at high temperatures when it comes into contact with fat, sugar, and, arguably, protein. So I laid my hands on some parchment paper in the kitchen as well. Parchment paper is water and heat resistant, and it has proven capable of doing the trick perfectly. Cling wrap or parchment paper, your choice. Just remember to add 30~90 seconds to the original cooking time (typically five minutes or so), as paper- or film-wrapped eggs do not contact boiling water directly.

Another small problem is that, probably because I wrapped each raw egg a bit tight and tied four of them together, none of these poached eggs looks like a UFO, which has the shape of an ideal poached egg. Instead, they are sort of ball-shaped and resemble crouching adult frogs. Wait… Does Ugly Frog Offspring have an abbreviation? 🤔

Bottom line: I’ll go with parchment paper for my poached eggs, and I’m confident of a nice shape.

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