Poached eggs in film
3 servings
10 minutes
Poached eggs in film are an exquisite dish of European cuisine, distinguished by their delicate texture and refined taste. Historically, poached eggs were prepared by immersing them in boiling water, but the modern method using food wrap makes the process more convenient. The egg white becomes soft while the yolk is creamy and perfectly runny. This dish is suitable for a light breakfast or for decorating complex gastronomic compositions. Poached eggs are often served on toast with avocado, salmon, or under a creamy sauce. The use of olive oil in preparation gives them a light Mediterranean accent. This cooking method makes poached eggs accessible to any home cook, allowing for restaurant-quality results in a cozy kitchen atmosphere.
1
We will need plastic wrap, cut a rectangular piece (approximately 15x15 cm) for each egg.
2
Lay the film on a board and grease it with olive oil. Place it in a small bowl and pour an egg into the indentation (you can add salt if desired or leave the choice to the eater at the table).
- Olive oil: 50 ml
- Chicken egg: 3 pieces
- Salt: to taste
3
Gather the ends of the film together, tie a knot or wrap with thread.
4
Boil water in a pot, reduce the heat, and lower the bags with eggs into the water. Cook for 5-7 minutes, depending on your desired consistency.
- Chicken egg: 3 pieces
5
Remove the poached eggs from the water, carefully peel off the plastic wrap, and place the poached eggs on a plate.