- Line a cup or small bowl with clingfilm and carefully crack 1 egg into it. Twist the clingfilm around the egg so that there is as little air as possible within the clingfilm, and carefully tie it closed with a fastener. Do the same with the other 3 eggs.
- Put 1 litre of water at room temperature into the blender jug and attach the deep steamer basket. Place the egg parcels in the deep steamer basket, put the lid on and cook the eggs with the steamer button/6 minutes.
- Unwrap the parcels and serve the now-poached eggs.
After 6 minutes of cooking, the eggs will be poached and set. If you prefer a runnier yolk, shorten the cooking time to 5 minutes.
For medium-sized eggs, cut 1 minute off the cooking time, and for small-sized eggs, 2 minutes.
Poached eggs make a lovely breakfast or light evening meal served on toast. They also work well as an addition to clear chicken broth.
Bon appétit with Monsieur Cuisine