There are few things I love more than a good old poached egg on toast for breakfast. Except whenever I try to make them, they always come out watery and stringy and all over the place. Or tasting like vinegar, because that's what you're supposed to use to 'coagulate' the egg. What is the problem with poached eggs?!? Why can't I make them?!?
Then, my friand-baking friend at work sent me a link to a site that shows the best way to poach an egg. You drop the egg into the boiling water in a ball of clingfilm! Just like when you bring a fish home from the pet shop! Well of course we just had to try it. Check it out!
You crack an egg into a ramekin or small bowl lined with cling film (Seran wrap for you Canadians!), and then twist the cling film until you have a little bag. Just drop your bags of raw egg goo into the boiling water, eh voila! We cooked ours for about 6 minutes, as the helping husband gets a case of the heeby geebies about runny egg.
Success! Impressive breakfast eggs! This one happened to be with beans, cheese and pitta bread... mmmm!
