Double Yolk Poaching is a cheat way of getting two eggs in one poach. All you need for this little side dish is a pan of water, cling film and a cup. Double Yolk Poaching
The clever part of this method is that it gives you the appearance of two beautifully poached eggs joined together, while keeping the cooking process surprisingly simple. It is a useful trick when you want something a little different at breakfast or brunch, especially when you are cooking for friends and want the plate to look more interesting.
The eggs sit together inside the small pouch, so the whites cook around the yolks and form one neat parcel. Meanwhile, the yolks stay soft and golden in the centre. Consequently, when you open the pouch and slide the eggs onto a plate, you get a lovely combination of firm white and rich, runny yolk.
I particularly like serving double yolk poaching on thick slices of toasted sourdough. The crisp toast provides just the right contrast to the soft eggs. A little butter on the toast makes the whole thing even more comforting. For something lighter, serve the eggs with grilled tomatoes, wilted spinach or a handful of fresh herbs.
There is also plenty of room to change the flavour. A small amount of chopped chives gives the eggs a fresh, oniony note. Parsley works equally well, while a touch of chilli sauce adds a pleasant kick. For a more traditional flavour, try a little black pepper and a single sage leaf.
The most important thing is to keep the water at a gentle simmer rather than a rolling boil. Vigorous bubbling can knock the pouches around and may cause them to open. Therefore, keep the heat moderate and give the eggs enough time to cook gently.
Cooking time can vary slightly depending on the size of the eggs. Small eggs should reach the right consistency quite quickly, while larger ones may need another minute or two. If you prefer firmer yolks, simply leave the pouch in the water for a little longer.
Once cooked, carefully remove each pouch from the water and open it over the plate. Take care because steam can escape as the film is opened. Then gently slide the double yolk onto the toast or your chosen accompaniment.
It is a wonderfully simple kitchen trick, but the result feels far more special than an ordinary poached egg. Best of all, it needs very little equipment and can turn a simple breakfast into something worth sitting down and enjoying slowly.
Double Yolk Poaching
Ingredients
- 8 small eggs free range
Instructions
- Lightly oil a teacup, and press in a piece of clingfilm/saran wrap so it touches the bottom of the cup and overhangs the outside.
- Carefully crack two small free range eggs into each cup.8 small eggs
- You can add a little tabasco, herbs, salt and pepper etc. to flavour your eggs at this stage. Just add your flavours to your pouch. One sage leaf works amazingly.
- Gently gather the cling film sides up and tie a knot. You will have a eggs in a little pouch in effect.
- Repeat the process with the remaining eggs.
- Bring a pan of water to a gentle simmer and add the pouches to the pan.
- Simmer away for 8 minutes. Lift one pouch out and squeeze to see if its cooked. The white should be set but the yolks will remain runny.
22 comments
I saw this and amazed my children how they all had 2 yolk eggs lol.
A really useful trick for brunch. The eggs looked unusual on the plate and everyone wanted to know how I had made them.
This was much easier than I expected. The eggs cooked nicely and the yolks were still beautifully runny when I opened the pouch.
What a fun way to cook eggs. My family thought I had gone to a lot more trouble than I actually had.
I added a little chopped chive and black pepper before tying the pouch. It gave the eggs a lovely fresh flavour without overpowering them.
A very clever little egg trick. It takes ordinary poached eggs and turns them into something that looks much more interesting.
These made a simple breakfast feel quite special. The two yolks together were especially good with buttery toast.
The idea is clever, although I needed a little practice when gathering the cling film. It is worth persevering because the finished eggs are lovely.
I served mine over spinach with a slice of crusty bread. The combination of soft yolks and wilted spinach was fantastic.
What a brilliant idea. I had never thought of putting two eggs together like this, but the result was delicious and looked great on toast.
I served these with grilled tomatoes and toasted sourdough. The runny yolks made a wonderful sauce for everything on the plate.
I added a small amount of hot sauce and really enjoyed the extra kick. I will definitely make them this way again.
I was worried the eggs would stick to the cling film, but lightly oiling it first made a big difference.
The method worked well, but make sure the water only simmers gently. My first attempt was a little too vigorous and disturbed the pouches.
I liked the fact that I could flavour each pouch differently. It would be an easy way to offer several versions at the same brunch.
I used a sage leaf as suggested and loved the flavour. It gave the eggs a gentle savoury note that worked beautifully.
Simple, inexpensive and surprisingly impressive. I can see this becoming a regular weekend breakfast in our house.
This is a great recipe for anyone who struggles with traditional poached eggs. There is much less chasing egg white around the pan.
The first attempt was slightly messy because I did not tie the cling film tightly enough. Once I sorted that out, the next batch worked perfectly.
Mine cooked slightly more than intended, so next time I will check them a little earlier. Even so, they tasted excellent.
The finished eggs were delicious, although mine were slightly firmer than the picture suggested. I will reduce the cooking time next time.
I found eight minutes to be just about right. The whites were set while both yolks stayed soft and rich.