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Poached egg in cling film

Author
Cookinero 7 Mar 2025
9270
Poached egg in cling film

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.

How to cook Poached egg in cling film

Step 1

Poached egg in cling film

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.

Poached egg in cling film - FAQ About Ingredients, Baking Time and Storage

Yes, you can use a small amount of softened butter as a substitute for oil to grease the cling film. It will add a slight richness to the egg.
A cooked poached egg in cling film can be stored in the fridge for up to 2 days. Ensure it's cooled completely and kept in an airtight container.
Yes, you can use a liquid vegan egg substitute or tofu scramble as an alternative, though the cooking time and texture will vary.
Reheat the poached egg by placing it in warm (not boiling) water for 1-2 minutes. Avoid microwaving, as it can overcook the yolk.
Yes, you can cook multiple eggs simultaneously if your pot is large enough. Ensure each egg is fully submerged and has space to float freely.
Serve over avocado toast, salads, or grain bowls. It also pairs beautifully with crispy bacon or roasted vegetables for a hearty meal.
This recipe is naturally low-carb and keto-friendly. Pair it with high-fat sides like sautéed spinach or bacon for added flavor.
Freezing is not recommended, as the texture of the egg will become rubbery upon thawing and reheating.
Use silicone egg poaching cups or a stainless-steel mesh poacher as a plastic-free alternative, adjusting the cooking time as needed.

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