150. Poached eggs (French recipe)

I post breakfast recipes fairly rarely (the last one was the recipe for cheese toasts), but today I decided to share one of the basic recipes of French cuisine — the recipe for a poached egg, which is the foundation of an enormous number of dishes (a poached egg is loved for its soft, creamy yolk wrapped in petals of white). Details under the cut.

Cooking time ≈ 10 minutes.
Ingredients:

• 3 fresh eggs
• olive oil, salt, pepper to taste

Unlike most cookbooks, which advise cooking one egg at a time in vinegar, I'll show you a simpler way of making a poached egg. You'll need cling film and a small cup. Grease a square piece of cling film with olive oil and lay it over the cup. Break an egg into the cup.

Pull the edges of the cling film up and tie them tightly at the base. Lower the little parcel you get into boiling water and cook the poached eggs for 2–3 minutes — the white should become firm but the yolk stay soft and creamy. The advantage of this way of making poached eggs is obvious — you can do a lot of eggs at once without being distracted from cooking the other dishes.

Take the finished parcel out onto a napkin.

Carefully cut the film open and lift the poached egg out onto a plate with a tablespoon.

Season with salt and pepper and pour olive oil over it. Serve the poached eggs hot and cut open.

Bon appétit!