Like many of you, I have struggled with making that perfect poached eggs, so I’m here to share with you the method that I found to be the easiest and coming out perfect each and every time. For poaching, I used the cling wrap method. I have also tried the vinegar and swirling method, but I found that to be too messy and not always coming out right every time.
To poach, you will need to line a ramekin or small bowl with a piece of cling wrap with some oil spread on the wrap (to prevent it from sticking), and crack an egg into it. Bring the cling wrap together and twist, and put a knot in it, making sure to leave a bit of room for the egg. Next, lower the pouch into a pan of simmering water (about 1 1/2 – 2 inches high) and cook for 3-4 minutes. Remove the egg with a slotted spoon and place in a bowl of iced water. Snip the bag and gently remove the egg.
Now for the hollandaise, I have used the double boiler method, but that was just too troublesome. I recently came across an easier method. However, this method will require the use of a handheld blender. In a tall container, place one egg yolk, a pinch of salt, a teaspoon of water, and a splash of lemon juice, and set the blender into the container. Next, heat some butter over the stove and once completely melted, pour it into a liquid measuring cup. With one hand, start the blender and slowly drizzle the butter in with the other hand. If you have someone to help you, that’s great! The sauce should thicken nicely and make sure to taste for additional seasoning.