How to cook a poached egg at home in cling film, bag, slow cooker and microwave with and without vinegar? Recipe for salad, soup, sandwich, broth with poached egg.

Poached egg cooked in cling film

Many different tools are used to make poached eggs. Usually these are special plowing houses. But there is an option in which ordinary cling film is used.

By the way, with this method of cooking, the result is a bit like khinkali in appearance.

Poached eggs - recipe, with photo, with film

The dish is classified as French. The product is prepared without a shell. The result is an egg, the protein of which has become dense, and the yolk has acquired the consistency of a cream.

The dish is considered a restaurant, although it is also usable at home. To prepare a poached egg in a film, you will need:

• Eggs;
• food film;
• Thread and scissors;
• Salt and spices optional.

Cooking time is 20 minutes. Poached eggs in film - recipe:

1. Cut out from cling film, using scissors, n squares with a side of 15 cm, where n is the number of eggs.
2. Grease each piece on one side with sunflower or olive oil.
3. Place the cling film in a deep dish with the greased side up. Break the egg into it, being careful not to break the yolk. Add salt and spices if desired. Gather the edges of the film, creating a bag, secure them with a thread. Repeat for each egg.
4. Boil water in a large container. Turn off the fire. Place the eggs in boiling water for 240-300 seconds, then check the consistency at a glance. If necessary, cook for 1-2 more minutes.
5. Alternatively, boil the eggs for only 60-90 seconds, then send them to water heated to 70 degrees for 7 minutes.
6. Remove the eggs at the end of cooking, remove the film and serve.

The recipe is briefly described in the following picture:

Poached egg cooked in film, step by step recipe

Poached egg in cling film - video

The recipe for poached eggs in cling film is described in detail in the following video. The author analyzes the cooking method, preparing the dish step by step.

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Eggs are regulars on our table. But, unfortunately, the menu is more often fried or boiled eggs, while such a simple product can be used to make an exquisite poached egg - a real delight for a gourmet.

Remember the famous song of the group "Disco Crash" about eggs? And after all, the guys were right - this is an indispensable product in our diet. Delicious, useful.

How many dishes can you cook with eggs?- an uncountable number. This product is also interesting as an independent dish and there are many options for its preparation. Fried eggs, scrambled eggs, soft-boiled eggs, poached, Benedict. In this article, we will take a detailed look at what is a poached egg and with what it is eaten.

What is a poached egg?

A beautiful name hides an equally beautiful and delicate dish. Poached eggs came to us from France, where in a short period of time they gained popularity, both among the nobility and among ordinary people. Ease of preparation and minimum time spent - these are the main advantages of this dish.

A poached egg is an incredibly delicate product that can be a standalone dish or wonderfully complement others.

We believe that a poached egg is the perfect breakfast. But the inhabitants of France are accustomed to adding it to sandwiches and lunch snacks. In French, the name of this dish sounds like "scalded eggs with boiling water." We can hear another name - eggs in a bag. But for their preparation, no bag is required. Just break the egg into boiling water and wait a couple of minutes- and, voila, a tender delicacy is ready.

Perhaps the name "in a bag" is associated with the appearance of an egg cooked using this technology. Delicate white petals wrap around the yolk like a bag. And in this bag is the creamy consistency of the yolk. So it turns out: the protein bag is completely cooked, and the yolk is only a little stuck. Before serving the protein is slightly cut so that the yolk flows out from this kind of bag.

Video: How to cook a poached egg?

What is the difference between a poached egg and an egg Benedict?

One of the legends origin of eggs benedict says that they were prepared quite by accident. One day, a guest named Benedict stopped in one of the French hotels.

The day before, he had a good walk in a local restaurant. And early in the morning, in order to overcome an unpleasant hangover, he ordered for himself hearty breakfast, which included toast with butter, ham, eggs and hollandaise sauce. This marked the beginning of the journey of eggs Benedict throughout Europe.

Egg Benedict is a poached egg with a delicious addition of ham, bread and sauce

There is another legend, this time from America. In one of the restaurants in New York, regular visitors, a married couple named Benedict, wanted to eat something new. And then the chef of this restaurant did poached egg, put it on ham toast and drizzle with hollandaise sauce.

So what is the difference between a poached egg and a Benedict? Only in additional ingredients. This dish is based on a poached egg, only to it toasts with ham and necessarily hollandaise sauce are added.

Video: Egg Benedict Recipe

How to cook a poached egg at home?

There are several ways to prepare this wonderful dish. But for all recipes the main thing is that the egg is fresh. And real gourmets say that poached from an egg just laid by a chicken is especially delicious. So, here are a few ways to cook eggs in a bag.

Method number 1

1. Eggs must be washed thoroughly.. Prepare slotted spoon, plate and vinegar
2. Bring the water to a boil, but it should not boil much
3. Add a little vinegar, about a spoon
4. Carefully break the egg onto a plate so that the yolk remains intact.
5. Stir the water well with a spoon or whisk and slowly lower the egg into it.
6. After one and a half to two minutes, get it and prepare for serving

Method number 2

1. Lubricate the cling film with any oil
2. Let the water boil
3. Break the egg into the film and tie it with a bag
4. We lower our creation into the water so that it boils no more than four minutes
5. We take it out, let it cool a little, and cut the film

How long to cook poached eggs

Opinions regarding the time of cooking a poached egg among cooks often differ. In different recipes you can find a different number of minutes. But basically it says that optimal cooking time - 2-3 minutes.

Do not boil poached eggs for too long, otherwise the yolk will also boil and you will get an ordinary egg boiled without a shell

But experts say that the most correct way is to boil the egg in boiling water for one minute, and then it should walk in hot water for at least ten minutes.

Poached egg poachers

There are several devices that help to easily cope with this dish and make beautifully shaped egg. Of course, if you are a master professional, then it will not be difficult for you to cook such an egg without tools. And with various tricks to make this process more enjoyable.

A poacher is often used to boil poached eggs.

So, some cooks use in this process oiled parchment, cling film or plastic bag. For those who love all kinds of kitchen stuff specially came up with plowing. It resembles a skimmer that follows the contours of the egg. The people affectionately nicknamed her "hedgehog".

Also, to prepare a perfectly even egg, you can apply a sieve through which the protein is passed in order to achieve a homogeneous consistency.

But in Japan invented the technology with which you can cook poached eggs in shell. With the help of a vacuum container, where a constant temperature is maintained, such eggs remain fresh for a long time.

If you do not have a special device, then do not despair - and without it you can cook poached eggs

By the way, the Japanese go to rest in hot springs without fail with a basket of eggs. They dip them into the hot natural element and get amazing poached eggs. Why not a useful device that nature itself gave ?!

poached egg recipe in slow cooker

In order to cook poached egg in a multicooker we will need silicone molds that are used to make cupcakes.

1. Grease the molds with oil and set in a multi-form mold.
2. In each cell we place one egg without a shell
3. Pour 2 cups of hot water into the multicooker
4. Cover the molds with foil to prevent condensation
5. Set the mode to "Paired". 4-5 minutes will be enough
6. Then we take out the molds and let them cool down a bit.

The poached eggs are ready. Can be served at the table.

How to cook a poached egg in a bag?

This method was invented by the Spanish chef Azark. He was of the opinion that, since poached eggs are devoid of a shell, it means that it needs to be replaced with something that is equivalent in structure.

1. We take the usual plastic bag And oil it inside
2. Crack an egg into it gently the yolk is intact
3. We tighten the edges of the bag with an elastic band. This should be done as close to the egg as possible. In this case, he will have a chance to keep his form.
4. Cook in boiling water for 4 minutes. The main thing that the package did not touch the bottom or walls of the container

This cooking method cannot be called ideal, because, despite the presence of fat on the walls of the bag, the egg still sticks slightly. And it is very important to get it without damaging it.

Vinegar poached egg recipe

Some cooks cook poached egg without vinegar. But it is believed that this ingredient contributes to the fact that the protein folds faster and takes on a more regular and attractive shape.

Many cooks actually use this trick in the cooking process. But here it is important not to overdo it with vinegar as the egg may become sour. That's why No more than one tablespoon should be used per liter of water..

The recipe itself is the following:

1. Bring water to a boil in a saucepan
2. Gently crack an egg into a bowl or bowl.
3. When the water boils, add some salt and vinegar to it.
4. Carefully pour the egg into the water and cook for four minutes over low heat.

To make a poached egg close to ideal, you can whisk in boiling water make a funnel and pour the egg into it.

Poached egg without vinegar: recipe

Can cook poached egg without using vinegar. For this, we must take fresh egg preferably well chilled. When lowering into boiling water, avoid letting the egg "hit" the surface. AND the water layer must be at least one centimeter.

In order to cook delicious and beautiful poached eggs, you need to know a few tricks:

1. First of all it is necessary to pay attention to the freshness of the egg. The fact is that from stale eggs this dish will not work for you. Protein keeps its shape well only in the first few days. Freshness can be checked with water. We lower the egg and observe: if it stands on a blunt end, then you can doubt the freshness. And if it lies on its side, then you can safely use it for cooking
2. To make a poached egg look attractive, use large, and preferably homemade, eggs that have the yolk has a rich color
3. For cooking, it is best to use slightly boiling water. Steam should come out of it, and small bubbles should appear at the bottom of the container.
4. If you would like to receive perfectly flat surface of a poached egg, then it is recommended to strain protein through a sieve so that it acquires a uniform consistency

Salad with poached egg

Tender poached eggs can be used in a wide range of dishes. Salads with their addition acquire a unique, incomparable taste.. Here are some salad recipes.

Light salad with poached eggs - a gourmet treat

Recipe #1

This salad combines interesting textures: crunchy croutons, springy lettuce and tender poached eggs. Such the combination is very lively and unusual. Light salad is perfect for a summer snack:

1. Cut the bread into small cubes. You can take rye or white bread - to your taste
2. Heat the oil in a frying pan, add the chopped chili. Then put the cubes of bread into the oil and fry them well.
3. While the bread is frying, prepare the poached eggs.
4. Arrange lettuce leaves on plates. Put hot crackers on top of them.
5. We're getting ready to ship. Add finely chopped garlic to the olive oil and fry for about a minute in a hot pan
6. Drizzle warm dressing over salad lay poached eggs on top

A poached egg goes well with many products, so your imagination can tell the salad recipe.

Recipe #2

This salad must be eaten warm.. It warms up perfectly on cold winter evenings:

1. Chicken liver cut into cubes and fry in oil. Salt, pepper and set aside to cool
2. We tear the washed lettuce leaves with our hands into a plate. Small tomatoes cut into slices
3. Sweet pepper cut into strips and pass. You can also roast peppers in the oven.
4. Cooking poached eggs
5. For dressing, mix olive oil, mustard and balsamic. You can add some honey
6. Put pepper, warm liver, poached egg on lettuce and tomatoes and pour over prepared sauce

There are a lot of recipes for various dishes where a poached egg is used. The main thing is not to be afraid to experiment!

Soup with poached egg

The famous Pokhlebkin described in his book poached egg soup making process. To date, there are many recipes using this ingredient.

Green cabbage soup with poached egg

1. We cook meat broth. If you want a vegetarian option, then just put the water to boil
2. Place chopped potatoes in salted water.
3. At this time, we are preparing dressing from carrots and onions.
4. When the potatoes are almost ready, add chopped sorrel and ready-made dressing
5. Cook on low heat for five minutes
6. Add tomato paste as desired
7. When serving in each plate add one poached egg and sour cream

garlic soup

This soup is classic french dish. Its creamy structure is perfectly combined with the tenderness of a poached egg. The recipe is extremely simple:

1. Peel the garlic, crush it lightly and fry for a minute in olive oil
2. We cut the peeled potatoes arbitrarily, put them in a saucepan, add garlic and broth
3. While the potatoes are cooking how to cook a poached egg
4. Beat the finished soup with a blender, then flavor it with cream and mix lightly
5. When serving soup in a bowl lay out the poached egg and cut it lightly

How to cook cutlets inside with a poached egg?

Do you want to surprise your guests? unusually interesting dish? Then take note of these unusual meatballs:

1. First, boil four poached eggs
2. Half a kilogram of minced meat, salt, pepper and beat well
3. We divide the whole stuffing into four parts. From each ball we make a cake and put a poached egg on it
4. Carefully form a cutlet, roll in egg and breadcrumbs and fry
5. When serving, you can cut the cutlet so that the yolk flows out.

poached egg to serve with

Poached eggs can be a separate dish. They can be eaten, for example, for breakfast with toast and coffee. But why not dream up and cook simple but so original dishes?

For breakfast: Quickly fry the garlic in oil, then put the slices of bread in the pan and fry too. We spread the croutons on a plate, and put the tomatoes cut into rings into the pan and lightly brown them. Lay on top of the croutons. Place the poached eggs on a makeshift sandwich and cut slightly.

Most traditionally, poached eggs are served on a wholemeal bread sandwich, combined with vegetables and herbs.

For lunch: Fry slices of ham, onion and garlic. Add cream to the pan, salt and pepper and simmer a little. Boil the pasta, pour it with the resulting sauce, and place a poached egg on top, cut it and sprinkle with cilantro.

Dinner: Lightly sauté the asparagus in butter, then arrange on a serving platter. Drizzle with a little lemon juice, add salt and pepper. Put the finished poached egg on top, cut slightly and sprinkle the finished dish with parmesan shavings.

poached egg calories

In terms of calories, a poached egg is no different from a boiled egg. There are 143 calories in one hundred grams of the product.. But the chemical and vitamin composition is really rich.

It's interesting that poached eggs can act as an antidepressant and uplift the mood. And also they have a positive effect on metabolic processes and are beneficial for the liver.

Poached egg sandwich

Here, every chef has room for imagination. There are countless variations of sandwiches. Everyone cooks this quick dish to their taste. You can use regular bread, you can toast it and make croutons or toast.

A poached egg sandwich is a quick meal, but far from a boring everyday snack.

The choice of additional ingredients is also very rich. These are various vegetables and herbs. You can make a vegetarian version, or you can add ham or pieces of meat. For fish lovers, slightly salted fish slices are perfect.

Sauces can also be customized to your liking. Someone likes it spicier, someone cannot imagine a sandwich without mayonnaise, and someone prefers tomato dressings.

But the main "highlight of the program", of course, is the poached egg. Just place it neatly on top of your sandwich, cut slightly and enjoy the unique taste.

HOW TO COOK EGGS - ALL WAYS

Eggs boiled in different ways differ in the degree of hardening of the yolk.

Boiled chicken eggs (with a bookmark in cold water)

Wash the eggs and boil them in enough cold water to just cover them.
Cooking time after the water boils:
soft-boiled eggs - 3 min.
eggs in a bag - 4-5 minutes (depending on size)
hard boiled eggs - 7-8 min.
When laying eggs in cold water, it is difficult to determine the right cooking time, because. it strongly depends on the heating rate.
So you can cook hard-boiled eggs, because. when laying in cold water, the shell bursts less often.

NOTE. It should be borne in mind that with a significant increase in the height of the terrain above sea level, both the pressure of the atmosphere and the boiling point of water decrease. In this case, the cooking time is slightly increased.
You can raise the boiling point of water by adding O more salt.

Boiled chicken eggs (with a bookmark in boiling water)

Carefully place the eggs in the boiling salted water, being careful not to hit the bottom of the pot.
After boiling, cook depending on the size of the egg:
soft-boiled - 2-4 minutes (to taste),
in a bag - 4.5-5.5 minutes,
hard-boiled - 8-10 minutes.
Remove the eggs and immediately put them in cold water to make it easier to remove the shell.
To prevent the eggs from bursting during cooking, the shell can be lightly pierced with a needle from both ends.

Soft-boiled egg.

Soft-boiled egg.

A soft-boiled egg is usually served with fried croutons.

Serving soft-boiled eggs with buttered croutons.

Serving soft-boiled eggs with croutons fried in butter.

Scrambled eggs

Dip the washed eggs into boiling water and cook for 3-4 minutes. You can cook them differently. Put the eggs in a saucepan and pour boiling water over them until the water covers them.
After 10 minutes, drain the water, pour boiling water again and after 2-3 minutes remove the eggs.
The white of an egg cooked in this way does not harden, it thickens into a tender white mass, the yolk remains semi-liquid.
Soft-boiled eggs should only be served hot.

Eggs in a bag.

Eggs in a bag

Boil eggs in the same way as soft-boiled, but the cooking time is 5-6 minutes. After cooking, pour cold water over them and serve hot.
Eggs "in the bag" can be served with different side dishes and sauces.

Hard boiled eggs.

Hard boiled egg slices.
On the left in the photo is a properly boiled egg. The yolk retains a bright color, there is no greenish color on its surface.
On the right is the overcooked egg. If the egg is overcooked (boiling for more than 10-12 minutes), the protein becomes too dense, and the yolk loses its taste, acquires a greenish tint on the surface and a rubbery, poorly chewable texture.

Hard boiled eggs

Dip the eggs in boiling water and cook for 10 minutes. With longer cooking, the protein becomes too hard and the bright yellow color of the yolk disappears.
Immerse the boiled eggs immediately in cold water to make it easier to remove the shell.
Serve eggs in shell hot or cold.

Poached eggs (boiled in a "pouch" without shell).

graduation eggs

Ingredients : 2 eggs, 1 cup bone broth (silt-free broth, or salted water), 2 tbsp. tablespoons of wine vinegar, 2 cloves of garlic, 30 g of butter, 1 tbsp. a spoonful of flour, salt, ground sweet red pepper, dill, 1/2 teaspoon of mustard, a pinch of sugar.

Cooking

Bring the broth to a boil, add vinegar and salt. Carefully drop the eggs (one at a time) into the simmering broth and cook them until the whites turn white. Then put with a slotted spoon on a warmed and oiled dish.
Form a ball from half the amount of butter and flour and dip into the boiling broth. Boil the resulting sauce, remove from heat and add salt, red pepper, mustard, garlic and dill to taste.
Heat the rest of the oil (but do not fry), paint with a small amount of red pepper (or tomato puree) and pour over the eggs.
Serve the sauce separately in a gravy boat.
Instead of sauce, eggs can be served with whipped sour milk, seasoned to taste with garlic, dill, salt and vegetable oil (Bulgarian eggs), grated cheese, tomato juice.

Poached egg (boiled without shell)

A poached egg is an egg boiled without the shell in a bag. Such an egg is often used in sandwiches and salads. It can also be served separately with sauce.

Ingredients :
- 1 egg
- 1 tsp salt
- 4 tsp 6% vinegar

Cooking

The egg should be as fresh as possible, preferably not older than 1 week. In older eggs, the protein spreads during cooking, while in fresh eggs it freezes compactly near the yolk, forming a bag. (By the way, this is a way to determine the "staleness" of an egg.)
Pour 1-1.5 liters of water into a low saucepan or stewpan. Salt and pour in the vinegar. Bring water to a boil. (Salt is needed to flavor the egg, but it reduces the shine of the protein and makes it more matte. Vinegar is needed when using a not very fresh egg - it reduces the spreading of the protein. If you cook the egg according to the classic recipe, then you do not need to add anything to the water. And also instead of water, you can use broth, milk, wine, etc.)

Crack open the egg shell and carefully release it into a small bowl.
Reduce the fire under the pan to a minimum, because. a strong boil will break down the liquid protein.
Bring the bowl as close to the water as possible and, gently tilting, let the egg slide into the water.

Immediately check if the egg has stuck to the bottom. To do this, gently push it with a spoon - if the egg floats, then everything is fine, if it is welded, then carefully separate it from the bottom.

Boil the egg on the quietest fire from 1 to 4 minutes, depending on the desired density of the yolk.
The white of the finished poached egg should be completely hardened.
Remove the egg from the pan with a slotted spoon.

If the protein is still spread into tatters, cut off these edges.
Serve the poached egg immediately, before it is weathered.
If the eggs need to be cooked ahead of time, they should be stored in cold water to keep them from drying out. And before serving, warm them up a little by lowering them into hot water.

Sandwich with poached egg.

Poached egg on a slice of bun, topped with mayonnaise or thick sour cream with spices.

Serving poached eggs on a portion plate with a slice of salted fish and bread.

Serving poached eggs on a serving plate.

Microwaved poached egg.

Microwave poached egg

Chicken egg - 1 pc.
Vinegar 9% - 0.5 tsp
Water (boiling water) - 150-200 ml
Pour half a teaspoon of vinegar into a microwave-safe bowl.
Add 150-200 ml of water (if you want the finished egg to be completely covered with protein, add more water).
Carefully break the egg without damaging the yolk and release it into a cup of water.
Put the bowl with the egg in the microwave for 45 seconds at full power.
Remove the finished egg with a slotted spoon, let the water drain, put on a piece of bread.
Can be served with hollandaise sauce or sour cream.

Egg without shell, boiled in cling film

We drive the egg into the film, twist the ends of the film tightly and tie with a thread.

The result of boiling an egg in a film.

Eggs - poached "Bags" Cooking: 1. We need cling film, for each egg we need to cut off a rectangular piece of film (approximately 15x15 cm). 2. Spread the film on a board and grease with olive oil. Put the film on a small bowl, pour an egg into the recess (if desired, you can immediately salt it or leave the choice to the eater at the table). 3. Gather the ends of the film together, tie a knot or tie with a thread. Boil water in a saucepan, reduce the heat and dip the egg sacks into the water. Cook for 5-7 minutes, depending on the consistency you want. Remove the bags with ready eggs from the water, carefully remove the cling film and put the poached eggs on a saucer.

Hot salad with chicken and poached egg

We heat the smoked chicken breast in a frying pan with oil. As an option: fry raw chicken breast in a pan with oil.
Fry the croutons cut into cubes in butter.
Peel the orange, cut out a few slices, peel them from the partitions so that only the pulp remains.
Put lettuce leaves or assorted arugula, Chinese cabbage, lettuce in different colors on a plate.
We put orange slices, hot croutons along the edges of the plate, put a spoonful of canned pineapple diced into cubes in the center.
Then lay out the hot chicken breast cut into slices.
Gently place hot on top of pineapple cubes. poached egg .
Pour the pre-prepared hot cream sauce with grain mustard and citrus juice.
Grate some parmesan cheese on top and serve immediately.
PREPARING CREAM SAUCE
Sauce Ingredients: 1 tbsp. l. flour, 20 g butter, 200 ml 20% cream, 50 ml dry white wine.
We'll sift the flour. Heat the saucepan, reduce the heat to medium and dry the flour in the saucepan, stirring constantly, 1 minute.
Add the butter to the flour and, stirring constantly, fry everything together for another 1 minute.
Pour in the wine, stir until smooth and remove from heat.
Heat up the cream without boiling. Slowly pour the hot cream into a saucepan with the fried flour and wine and, stirring constantly, bring to a thickening. Let's take it off the fire.
For 3 tablespoons of cream sauce, add 1 tbsp. l. finished grain mustard and 1-2 tbsp. tablespoons of a mixture of lemon and orange juice.
Beat well with a whisk and keep hot.

Evening snack - egg in a glass

Cooking

Cooking

We take 2.5 heads of garlic, divide it into cloves, peel.
We spread the peeled cloves in a small form in one layer, pour in dry white wine so that it only covers the bottom, cover with foil and bake in the oven at 180 gr. From about 30 minutes to softness.
Then I knead the garlic with a spoon until a paste, add 1 tbsp. l. freshly squeezed lemon juice and most importantly - what gives all the zest of taste - 1 teaspoon of truffle oil.
You can take oil with black or white truffle. With white, the taste and aroma is much thicker and richer.
Try adding this paste not only to eggs, but, for example, to pasta.
A very small amount of this garlic paste gives a wonderful taste and aroma! Season with garlic paste, the recipe of which is above (previous recipe).
Ingredients:

• Bacon - 8 slices
• White vinegar - 1 tbsp. l.
• Hot water - 2 tbsp. l.
• Lemon juice - 1 tbsp. l.
• Parsley / green onion - to taste
• Egg yolks - 3 pcs.
• Chicken eggs - 8 pcs.

Cooking:

• Fill the pan almost to the brim with water. Add vinegar. Bring the water to a boil and then lower the heat before throwing in the eggs. However, you don't have to throw it.
• Carefully breaking the eggs so that the yolks remain intact, pour them into the water. Remove the pot from the heat, cover with a lid and let it sit for five minutes.
• Carefully remove the eggs with a slotted spoon.
• Toast the toasts and top each with a couple of slices of bacon.
• Make the sauce: Whisk the egg yolks with the lemon juice.
• Add warm melted butter.
• Beat some more and add hot water. Salt and pepper. The sauce is ready!
• Place poached eggs on bacon toast, pour sauce over and garnish with herbs.

How often do housewives encounter the problem of protein spreading in boiling water while cooking a poached egg! But all problems can be avoided if you use an ingenious device invented by French chefs. In the article, we will tell inquisitive readers how to cook a neat poached egg in cling film, share the intricacies of the recipe and serving options.

Often this dish is served for breakfast or dinner, but you can decorate with figured pouches and the main dish for lunch. Making a poached egg in cling film is quite simple, you just need to buy everything you need - a roll of thin film, large chicken eggs, vegetable oil (some use olive oil). Boil the eggs in a small saucepan.

calories

If you are on a diet for illness or for weight loss, then this dish simply needs to be included in the daily menu. Poached eggs in cling film can be eaten by people with diseases of the gastrointestinal tract, who cannot eat fried omelets or fried eggs. If we consider the calorie content of the dish, then there are only 181 kcal per 100 grams of weight. At the same time, it includes:

• 12 grams of proteins;
• 14 - fats;
• carbohydrates - only 1 gram.

How to make a poached egg

To make a neat boiled egg with a liquid center, which, when cut, effectively flows onto a piece of rye bread toasted in a toaster, you need to choose large specimens of eggs with a bright orange yolk. The best option is to buy homemade or farm eggs.

Depending on the number of poached eggs needed, squares of thin polyethylene are cut in cling film. The optimal size is 15 cm x 15 cm. The cling film is placed on a board and oiled with a cooking brush. This procedure is necessary so that the boiled egg does not deform when removed from the bag and the yolk does not leave its bag ahead of time.

Then you need to take a small bowl or bowl and spread the film on top of it, making a recess for the egg with your hands. The photo above shows how the cooking process looks like. An egg is carefully poured into the recess, and the edges are tied tightly so that no excess air remains inside. You can tie the ends of the film in different ways: with a simple knot, thread, wire in a sheath.

If desired, before tying the film, salt the egg, you can add black pepper or other spices.

Recipe

A poached egg wrapped in cling film takes 5 to 7 minutes, depending on the desired firmness of the yolk. First, boil water in a saucepan, then lower the heat and slowly lower the tied bags into the water.

When the eggs are cooked, remove them from the water and carefully remove the film, cutting the knot with scissors. The dish looks spectacular if the yolk is not completely hidden in the white part of the egg, but is visible from the outside. Some cooks boil eggs by tying foil pouches to a stick. Water is poured into the pan a little, and the bags are not completely drowned. The photo above shows what this preparation looks like.

How to serve a dish

The traditional option for serving poached eggs is considered to be on a slightly dried or toasted piece of rye bread. Sprinkle such a sandwich on top with finely chopped greens. But there are many more food options.

We list some of them:

1. Put slices of lightly salted salmon on hot toast, put an egg on top and pour over everything with mayonnaise sauce, mustard seeds and lemon juice in proportions 2:1:1.
2. Lyon salad - pour lettuce torn by hand, small cubes of dried bread, bacon fried on both sides and dried on a napkin, thin slices of shallots on a plate. Lay the boiled egg on top and pour the sauce over everything. It includes olive oil and wine vinegar in equal proportions (1 tablespoon), Dijon mustard - at the tip of a spoon, salt and black pepper - to taste.

Cook with pleasure and delight your loved ones with new recipes!

Poached egg - this dish came to us from French cuisine. This egg is perfect for a light and tasty breakfast. It can be served on toast. Also, such poached eggs are used in so many dishes as an addition. In fact, this is a boiled egg, but it is boiled without a shell and the yolk must remain liquid. These are the most important features of this dish. There are several methods for preparing such a dish, but I want to introduce you to the simplest and easiest recipe - a poached egg in cling film or a bag. This method ensures that you get the French sophistication the first time. We will cook a poached egg using a baking sleeve, cling film or a regular bag, which we will tie with a thread. Of course, it is better to use special food materials. The dish is very tasty. I highly recommend trying this poached egg recipe!

Ingredients for making poached eggs in cling film or bag:

• Egg - 2 pcs.
• Ground black pepper - a pinch
• Salt - to taste
• Vegetable oil - for lubrication
• Water - for cooking
• Parsley or dill greens - optional
• Additionally, you will need a sleeve for baking (food wrap) and a thread

How to cook a poached egg in cling film:

1) Take a small bowl, place the baking sleeve in it, cut in such a way as to make a square. Part of the film from the sleeve, which is inside the bowl, grease quite a bit with vegetable oil.

2) Then crack the first egg into the bowl. We will boil the eggs one by one.

3) Now you need to tie the sleeve so that the egg is in it, as in a bag. You can tie with a regular thread.

4) Water should boil. We place the egg in water so that it completely covers it. Boil the eggs in boiling water for three minutes.

5) The last stage is the most difficult. You need to carefully remove the egg from the film. If we had not lubricated the film with vegetable oil, then this would have been very difficult to do. We shift the egg on a plate, salt a little, pepper and sprinkle with chopped herbs.