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Poached Eggs VI - Vash The Stampede - The Clingfilm

Blog: Norfolk Single Dad
Posted by: Eddie2sox Friday 21st December 2007, 3:19pm

What a shady character Vash The Stampede is, known only from a few mentions on other websitesÂ…..

Also, there is no recipe written down anywhere, just advice. A tricky one then. Plus, you use Clingfilm. A radical new approach to the subject. I was liking it already. You put Clingfilm over a cup, push it in to make a kind of hollow, then break the egg into it. Next you twist the Clingfilm together to seal it tightly, then put it into boiling water. Sounds simple enough.

I’ve read a few accounts of the Clingfilm method, and the general consensus seems to be “keep the water boiling, cook for 3 ½ minutes“. So that’s how I did it. This isn’t actually “poached”, as there is a barrier between egg and water, but that’s probably an ecumenical matter.

My inspiration for this whole challenge developed here : http://www.b3ta.com/features/howtopoachanegg/

Ease & Effort:

3 - This was rather fiddly and full of potential problems. Putting the Clingfilm into the cup was easy, breaking the egg in was easy, gathering the spare Clingfilm and twisting it securely was a wee bit tricky - the egg nearly overflowed out of the sides of the cup, whoops! Put it in the hot water, easy. Wait 3 ½ minutes, easy. Remove. Ah….problem. I used a fork to spear the bunched Clingfilm and lift the egg from the water. You now have a boiling hot package of egg and Clingfilm, too hot to handle. I lifted the tied end again with a fork and cut it open using kitchen scissors. Then, risking burnt fingers, turned the egg out onto the toast. It stuck a little to the Clingfilm but not too damagingly, and looked pretty darned good!

The website version reads as follows:

Get some microwaveable Clingfilm

Get a cup

Push the cling film into the cup, and crack the egg into the cling film

You should be able to tie the Clingfilm around the top of the egg,

Drop egg into boiling water, and poach normally, it'll taste great, and you wont have to spend ages scrubbing cooked on egg of the damn pan.

Presentation:

4.5 - Looked delicious, a nice rounded shape, dimpled surface, and the yolk spread out “just right“.

Yolk:

2.5 - Not sure this could be bettered. The perfect texture, not runny or hard, just…..perfect.

White:

2 - Again, just about perfect. The only way it could be improved is by finding a way of keeping the yolk completely surrounded by the white. There was a gap in this white, hence losing half a point. Altogether a superb method of poaching an egg. A new leader.

Scores On The Doors

Vash The Stampede - 12.0

Old Bob - 11.5

Rick Stein - 10.5

Mrs Beeton - 9.0

Ainsley Harriott - 6.5

James Martin - 6.0

Running Order:

7 - Mahalo

8 - Poached Egg Machine

9 - Delia Smith

10 - Mr Breakfast

11 - Wally Webb

12 - Australian Egg Board

13 - Woolpack Wally

Send Me Your Comments!

New this time - YOUR chance to participate in the world’s best blog-based cooking/tasting eggy competition. The Welsh Rarebit thread prompted loads of comments and emails, and I wish I’d shared some of them with you. So. Email me at trix68@hotmail.co.uk or leave a comment on the blog.

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