Push a length of cling film into a teacup so that it fits the shape of the cup and that there is an adequate amount of it sticking above the rim of the cup to gather together and tie.
Break an egg into the cup, gather together the top of the cling film and tie it into a fairly tight knot, leaving a little air gap above the egg.
Repeat for the second egg.
Plunge both little egg "pockets" into a pan of water and bring to a gentle simmer. Leave for around 3 minutes - depending on how you like your poached eggs. You can actually watch what's happening but remember they will continue to cook a little after you remove them from the water.
If not required immediately, plunge the now cooked eggs (still in their "pockets") into iced water to rapidly cool them. Store in refrigerator for up to 24 hours.
When required, re-immerse the eggs into simmering water for 1 to 1.5 minutes, open the pockets and serve immediately on toast or toasted muffins.
Hey presto! Perfect poached eggs!
You will find that a little 'skin' of the egg white adheres to the cling film but this is minimal and not a problem.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (50g)|
|Recipe Makes: 2|
|Calories from Fat: 45 (62%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 211.5mg||65 %|
|Sodium 70mg||2 %|
|Potassium 67mg||2 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.4g|
|Protein 6.3g||9 %|
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Calories per serving: 72
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