ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Breakfast Recipes

How to Poach Eggs in Plastic Wrap. Perfect Poached Eggs Every Time!

Updated on March 30, 2009

Poached eggs are a joy. A perfect eggs Benedict or a frise salad demand a well poached egg, and since poached eggs demand no oil or butter, they are about as healthy as an egg can be.

But while eating a poached egg is one of life's simple pleasures, cooking poached eggs can be a lesson in frustration…especially in a restaurant kitchen with people waiting and orders piling up and egg after egg after egg falling apart in the simmering water. AAAARGH!

It used to drive me crazy, and then I stumbled upon a little known chef's trick to perfect poached eggs every time. An easy trick that takes no skill, requires no special equipment and works every time. How great is that!

Although fresher eggs will taste much better, this method will allow you to poach even slightly older eggs nicely…and as anyone who has tried to poach an egg that has been sitting in the fridge for a couple of weeks knows, this is no small thing!

The Easy Saran Wrap Poached Egg

  1. Bring a pot of water to a gentle simmer. You don't want a boiling pot of water, you want water just before the boil.
  2. Take out a small bowl or ramekin, and lay out a piece of plastic wrap about a foot square over the bowl and spray the plastic wrap lightly with some cooking spray (or just rub on a little melted butter or oil, if you don't have any cooking spray).
  3. Push the wrap down into the bowl and crack an egg into the plastic wrap/bowl.
  4. Gently gather up the plastic wrap above the egg and tie it closed with a string or a twist tie.
  5. Drop your little egg package into the water for between 3 and 4 minutes (depending on how cooked you like your poached eggs) and then remove with a slotted spoon.
  6. Cut the tie on the plastic wrap and open up to find a perfectly compact and beautiful poached egg…every time.

This is so easy and it takes all of the stress out of poached eggs!

If you want to do it the old fashioned way…Poaching egg trick number 2!

An old Julia Child trick for poaching eggs is:

  1. Poke a pinhole in the top of a raw egg and lower it from within a slotted spoon into simmering water.
  2. Let the egg cook for 15 to 20 seconds, and then remove from the water.
  3. Crack the egg gently and slide the just barely cooked egg into the simmering water to continue poaching for another 3 or 4 minutes.


    0 of 8192 characters used
    Post Comment

    • Kristen Howe profile image

      Kristen Howe 2 years ago from Northeast Ohio

      Great tips on how to make a poached egg. I would love to give it a try this late summer. Voted up for useful!

    • Paul Edmondson profile image

      Paul Edmondson 5 years ago from Burlingame, CA

      I love the pin trick. I'm going to have to try that.

    • scsunshine profile image

      scsunshine 6 years ago from sc

      This helped so much! My eggs are always all over the place now can finally get it right.

    • Kingsthorpedavid profile image

      Kingsthorpedavid 6 years ago from Toowoomba Queensland Australia

      Good Chef's trick!

      I use a Poachet from the UK these days.

      David - Queensland Australia.

    • JasonPLittleton profile image

      JasonPLittleton 6 years ago

      Great idea. thanks for sharing.

    • profile image

      John R 6 years ago

      Watch out for the xenoestrogens in plastic wraps - especially when the plastic is heated. The eggs may come out looking good but it may not be good for your long term health.

    • profile image

      Carrie 7 years ago

      Reminds me of the sous vide style, this is totally the method I'm looking for. Looking forward to trying it.

    • Jamiehousehusband profile image

      Jamiehousehusband 7 years ago from Derbyshire, UK

      Hi I like the plastic wrap method - will try that. I bought a few of those silicone poach pads (the egg shell shaped ones) and they're fine, as long as you brush it first with spay oil or tiny amount of butter. Thanks.

    • frogyfish profile image

      frogyfish 7 years ago from Central United States of America

      Very nicely tricky here - I will have to try them both. I couldn't stand poached eggs otherwise - they never looked like real eggs! Thanks for your tips - especially the plastic wrap one, which I will share with my mom.

    • profile image

      Vicki 8 years ago

      This is a really cool trick! No fuss, no mess. I like it. Little egg packages can be standing by waiting for their turn or for a tardy breakfast person. If you get more made up than you use, what the heck, cut the plastic off and use that uncooked egg for something else.

    • lrohner profile image

      lrohner 8 years ago from USA

      I like Julia's method, and I will try it tomorrow morning! I have spent the last year perfecting the poached egg with no luck. I've tried the vinegar in the water thing, the stirring the water to make a whirlpool, etc. -- all with no luck. THANKS!

    • profile image

      newsworthy 8 years ago

      Recently, I was introduced to a recipe and photo of omelettes made in a plastic bag. The instructions required that each person add the vegetables of their choice to the bag of scrambled eggs, then seal the bag and place it in boiling water. In a matter of minutes, perfect bagged omelettes.

      However, if your method reaps eggs like the one in the photo above - I'm eating here! Those eggs look like fluffly lil pillows.

    • marisuewrites profile image

      marisuewrites 8 years ago from USA

      Very interesting...a very smart trick!!! I'll try it!