I've been watching The Mind of a Chef series on Netflix, this popped up on season 1, episode 4, a cool way to poach an egg. Here's how it played out during my morning.
A 1 gal food storage bag was lightly oiled on the inside corner, an egg cracked into it and the bag was tied off leaving an air gap (oops).
It was tossed in water that was boiling and then left to simmer, ca. 190-200F. Then I realized I lost my credit card for the second time in a month last night at Crest and ran around the house checking clothes pockets looking for it. So, I'm not sure how long it cooked, ca. 7 minutes. The unused portion of the tied off bag just rested on the side. The air bubble enabled the egg to float, I should've trimmed the excess bag.
Having realized my credit card was gone and unable to call Crest for yet another couple hours, the effort continued. The egg bag removed and displayed for a photo op.
The bag was snipped away and the egg popped out. Despite the longer than intended cooking, the yolk was still kind of soft.
Some mini boules had just popped out of the oven, one was hollowed out to swaddle the just cooked egg and a little salt and pepper were added. Down the hatch.
This is great, no streams of egg white running around the water, many eggs could be done at once, if I don't lose my credit card, I can quite likely control the cooking a little better. Do this people!
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2 comments:
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