swirling water or vinegar
You already know we’re big sous vide fans here at Lifehacker, but this method takes the cake. When I saw this video last week, I had to try it myself, and sure enough, it works as advertised. You should be careful to make sure you get as much air out of your egg packages as possible (otherwise the air will keep the plastic package afloat in the water, meaning one side of the egg may be a little underdone) but otherwise I prepped six eggs for poaching in a little over five minutes, and cooked all six at the same time for four minutes. Much less time than poaching them individually, and well, you can see the delicious results in this Dropbox gallery.
Simply brush down a small square of plastic wrap with your favourite oil (olive, butter, whatever you like), sprinkle the wrap with fresh herbs and any spices you’d like, put the wrap into a ramekin, and crack an egg into the ramekin. Tie the whole thing up in a neat little package, making sure you’ve squeezed out as much air as possible, and tie it at the top with butcher’s twine. Drop your wrapped egg into boiling water for about three minutes, and when you pull it back out, it’ll be finished, set, poached, and you can unwrap it without mess or hassle. It’s easy, quick, and allows you to poach multiple eggs at the same time without having to fish them out with a slotted spoon when they’re done.
If you’ve watched the video and you’re concerned about whether the plastic wrap is safe to have that close to food, worry not — CHOW took the issue to an expert to soothe your fears. Plus, before you complain, you’re right — this isn’t strictly sous vide, because it’s not vacuum-sealed — but the style is definitely inspired by sous vide cooking. Is this old hat to you, or will this be your preferred poaching method tomorrow morning? Let us know what you think in the comments below.