Usuba
Poached Egg in Plastic Wrap
A simple way to cook poached eggs without complex manipulations. Plastic wrap helps maintain the shape and tenderness of the egg white while the egg cooks in boiling water.
- Total
- 10 min
- Standard serving
- 66.3 g
Ingredients
Total 3
Instructions
- 1
Step 1
Cut the plastic wrap into squares approximately 15×15 cm — one for each egg.
- 2
Step 2
Spread the film on the board and brush it with olive oil. Place it on a small bowl so that a depression forms in the center.
Pour the egg into the indent. If desired, salt it immediately or leave it to the discretion of whoever will eat it.
- 3
Step 3
Gather the ends of the film together and tie a knot or bind with thread to create a pouch.
- 4
Step 4
Bring water to a boil in a saucepan and reduce the heat. Lower the bags with eggs into the hot water.
Cook for 5–7 minutes depending on your desired egg yolk consistency.
- 5
Step 5
Remove the pouches from the water, carefully peel off the film and place the cooked poached eggs on a plate.
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