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Poached eggs are a traditional breakfast dish in France. They are also the basis of some other recipes. For example, eggs Benedict. In addition, French chefs like to add them to soups and broths. Cooking eggs as a separate dish in Russia began several centuries ago. And scrambled eggs remained a festive dish for a long time. At the beginning of the 19th century, the famous French chef Marie-Antoine Carême was invited to the court of Emperor Alexander I. The first thing that surprised the foreign chef was the poached egg.

Step 1

Cook a poached egg in cling film. Cover a glass with cling film. Grease with a small amount of oil. Break an egg into it without damaging the yolk. Tightly connect the ends of the cling film and tie them with a thread. Put the poached egg in the film into a ladle, and then into boiling water. Cook for 3 minutes. Take the finished egg out of the boiling water and put it on a plate.