We’ve tried a few ways of poaching eggs, including using an egg poacher and the swirling method, but I personally like the plastic wrap method the best—it offers consistent results and pretty perfectly poached eggs (the homemade kind, anyway).
- Line a ramekin or small bowl with a small sheet of plastic wrap.
- Brush a few drops of oil (I used olive oil) onto the cling wrap and add any herbs or spices.
- Crack an egg onto the plastic wrap.
- Bundle the egg in a little package, tying the top with twine (I didn’t have any, so I improvised with our silicone food ties).
- Put the bundles into boiling water, and boil for 3 to 4 minutes.
- Pull the bundles out, unwrap the eggs, and serve!
- The oil prevents the egg from sticking to the plastic wrap; it should slide off easily when you unwrap the packages.
- When bundling the egg, try to minimize the amount of air inside because it’ll make part of the package stay afloat, which causes it to cook unevenly. This happened to me, so I used a spoon to submerge the package and to turn it over.