Poached Egg in Plastic Wrap

Cooking method

1. Step 1:

   

   Gather everything you'll need. Really, all it takes is an egg and salt. Since we season the egg after it's cooked, you can use plain table salt or a flavored salt if you have one. Pay extra attention to choosing the egg. A farm egg is best, or at least a large one; those have bigger, deeper-colored yolks that make the dish look vibrant.

2. Step 2:

   

   Set out a small bowl. Drape a piece of plastic wrap over it so the ends hang freely over the edges.

3. Step 3:

   

   Using a pastry brush, brush the wrap with a drop of any vegetable oil.

4. Step 4:

   

   Wash the egg well. Take care here, since the shell carries a lot of bacteria. Wash it thoroughly with hot water, ideally with a dedicated brush and a food-safe wash. There are pre-washed eggs on the market that you can use, but keep in mind they usually have a shorter shelf life than regular eggs.

5. Step 5:

   

   Carefully crack the egg into the wrap, keeping the yolk intact. Lift the edges of the wrap and twist it closed, trying to leave no air trapped inside.

6. Step 6:

   

   Bring water to a boil in a saucepan. Gently lower the wrapped egg into the boiling water. Cook at a steady gentle boil for 4 to 5 minutes. The white should be set and the yolk still runny in the center.

7. Step 7:

   

   Lift out the wrapped egg and let it cool slightly.

8. Step 8:

   

   Carefully peel the wrap away from the egg and season with salt. If you like, add some favorite spices: ground hot pepper, garlic powder, or paprika (smoked is especially nice). Or sprinkle the finished poached egg with fresh dill or green onion, whatever you prefer.

9. Step 9:

   

   Serve the poached egg with fresh bread and seasonal vegetables. Enjoy!