A couple of weeks ago I published the extraordinary Canadian embassy musk ox recipe. Ideal for anyone employed to manage stocks of big game, but for most of us not really an option for Sunday lunch. So I went hunting for an alternative - not in the arctic wastes armed with a shotgun, but around the web armed with a mouse - and found something equally interesting and a lot more practical. Not a recipe this time, but a feature on cooking technique.
Much easier than preparing for a polar hunting expedition. I put a pan of water on the gas to boil and equipped myself with a cup, some clingfilm and eggs. Unlike the vortex method, no vinegar was needed. I looked forward to improving on this.
|ATTEMPT 1 - DRY CLINGFILM|
|Getting the clingfilm into the cup wasn't easy because it sticks to the sides, but I got the hang of it eventually and successfully cracked my egg into the resulting clingfilm bag.||A chopstick provided a handy tool from which to suspend my egg parcel before dunking it in the boiling water for 3½ mins (the time depends on egg size and how well you like your egg cooked).|
|I remembered a tip from Hervé This and waggled the bag about in the water in order to ensure that the yolk remained centred.||Turning it out, the albumen stuck to the clingfilm like glue and the yolk flopped into the bowl. The result was an unmitigated disaster.|
|ATTEMPT 2 - WET CLINGFILM|
|This time I scattered water into the bag before adding the egg. I reckoned this would create a boundary layer of steam to prevent sticking.||Here goes with the second attempt.|
(Note to The Royal Society for the Protection of Goldfish - it's an egg, honest!)
|I waggled the bag about again for 3½ minutes on my little wooden fishing rod.||And hey presto, something resembling a poached egg. It still stuck a bit, but it wasn't a bad effort.|
|ATTEMPT 3 - OILED CLINGFILM|
|Not satisfied, I thought I'd try one last go - this time using a little olive oil.||I spread the oil out all over the clingfilm and mopped up the excess with kitchen roll.|
|Egg number three was cracked into the fishing bag and dunked into the boiling water.||And this time, as soon as I started to open the bag the difference was obvious.|
|A beautifully formed poached egg. Of course a professional chef would trim off the bit at the top, but I thought it looked quite cool.||The proof of the egg is in the eating. Firm but moist albumen, with runny orange yolk just beginning to congeal on the outside. Perfect!|
I'll leave you with the following questions: