Have you ever had one of those perfectly poached eggs? Where the yolk dissolves like golden cream and the white is soft, delicate, and not the least bit rubbery? I do not have as much experience eating a poached egg as other types of eggs. This is because I will whip up a fried or scrambled egg on a moment’s notice, yet a poached egg is something I would only order at a restaurant. It seems too intimidating to take on myself. I think it’s the complex accouterments that usually come with a poached egg (think eggs Benedict) that has scared me away. Yet, poaching an egg is not actually that difficult. At least not with this method. Who doesn’t love a new way to make an egg?
I have not had much experience with making poached eggs. When I came across this unusual technique I just had to try it. This is like poached egg meets en papillote cooking. The actual ingredients can be altered to suit your tastes.
This is a cooking method more than a direct recipe. I didn’t actually measure out any of the ingredients, so use this as a guideline for your own egg-spiration.
Poached Eggs in a Bag
Serves 2
4 eggs
dried herbs: parsley, thyme, marjoram
grated Parmesan cheese
Salt & Pepper
1. Put small stock pot of water up to boil. I used a 3 quart pot.
2. Use small bowls or ramekins – one for each egg. Line the bowls with a generous piece of plastic wrap.
3. Crack one egg into each plastic lined bowl.
4. Add salt, pepper and herbs to egg bowls.
5. Top with grated cheese.
6. Cut 4 strips of plastic wrap.
7. Gently gather ends of plastic wrap. Squeeze out as much air as you can and twist as close to the egg as possible to form a little bag.
8. Tie off bag with strip of plastic wrap.
9. Repeat for all of the remaining eggs.
10. When water is boiling gently lower your egg bags into the water.
11. Boil for about 6 minutes (adjust cooking time depending on how runny you like your egg. 8 minutes is a bit firm, 4 minutes is pretty runny. They will continue to cook for a moment after being removed from water). This is a good time to prepare toast, set the table, or make a fruit salad.
12. Remove egg bags with tongs or slotted spoon.
13. Let cool for a moment.
14. Carefully unwrap bags and turn eggs onto your plate.
15. Perfectly poached eggs, with your choice of seasonings.
It’s amazing, isn’t it?
Comments
4 responses to “Egg in a Bag”
I just tried this one and it was broken! It was like disaster! LOL But I like the taste! I think I really need to practice more on this.
I guess you have to make sure the bag is tied really well. I hope it works out next time.
Interesting technique!
I would never have thought to try that. You should try poaching eggs the regular way and compare techniques.
A comparison – good idea! I do like how this method allows you to mix the seasonings into the egg. I don’t think you could do that with a traditional poached egg.