The Chang Egg

Eggs poached in plastic wrap make it possible to make a bunch at a time and keep them for later and come out perfect. Inspired by David Chang.


The Chang Egg

Jump to Recipe

You’ve probably heard the line that every fold in a chef’s hat represents one way to cook an egg and a chef must master all of the possible ways to cook eggs before they can wear the hat.

Frankly, I think this is BOLOGNA because I’ve been to dozens of restaurants that have downright massacred eggs.

Eggs are just tricky beasts and even if you spend years and years practicing, you’ll probably find yourself cursing at a egg at some point if you intend to learn how to cook seriously. I don’t even consider myself a serious cook and I’ve had days where I want to never look at an egg again.

Most recently, this happened on the day I tried to master the soft boiled egg. I called it my eggsperiment and it was a disaster. I actually boycotted the soft boiled egg after that day saying I would never try to make an egg any way other than just poaching it.

That all changed though when I got addicted to the show Mind of a Chef on PBS a few weeks ago. The show is basically a mini-biography of David Chang and in each episode he provides some simple recipes that are, actually, secretly hard.

But one recipe that looked easy, and blew my mind, was his way of cooking lots of poached eggs perfectly. I had to try it. It worked. So I thought I would spread the word.

The Chang Egg

Prep Time:
Total Time:
Print Recipe

Rate This Recipe

Just a moment please...

Did you make this?

Instagram logo

Snap a photo and tag @macheesmo so I can see your work.

Eggs poached in plastic wrap make it possible to make a bunch at a time and keep them for later and come out perfect. Inspired by David Chang.


Plastic wrap
Nonstick Spray


1) Bring a large pot of water to just under a simmer. It should be steaming, but not boiling or simmering at all.

2) Working with one egg at a time, line a bowl with a piece of plastic wrap about 8 inches long.

3) Spray the plastic wrap very lightly with nonstick spray.

4) Crack an egg into the center of the bowl. Pull the edges of the plastic wrap up to form a little packet with the egg in the center.

5) Twist the plastic so it seals at the top and use a small piece of kitchen twine to keep it secure. Do as many eggs as you want this way!

6) When you’re ready to cook the eggs, just dangle them in the water and make sure they aren’t touching the bottom of the pan. Move them around slowly so the water circulates around the eggs. Cook them for about 3-4 minutes depending on the size of your egg. At any point you can lift the eggs out of the water and feel them, they should be firm and white around the outside but give a bit in the center.

7) When they are done, move all the eggs to an ice bath to stop the cooking.

8) When you’re ready to serve the eggs, just dunk them back in the hot water or about 15 seconds to reheat them. Then cut off the top of the plastic and the plastic will fall away and you’ll be left with a perfect soft cooked egg.

Leftover eggs can keep fine for a few days in the fridge in their plastic wrap shell.

Egg Prep

This is kind of a crazy way of making eggs, but it actually works and might be easier for some people than poaching eggs.

To start, you’ll need eggs!  The fresher the better. If you can get your hands on some nice farm-raised eggs, go for it.

Just eggs.

The trick to this method is that you cook the eggs wrapped in plastic wrap. This has a ton of practical benefits.

1) All the eggs have roughly the same shape so they’ll cook at roughly the same pace.

2) You can cook a bunch of eggs at once.

3) You can cook the eggs before you actually need them and they still turn out perfectly soft-boiled.

4) You can poke the eggs as they cook to check doneness.

The way you make the packet is pretty straightforward. Just line a small bowl with about an 8-10 inch piece of plastic wrap and then crack an egg in the center.

egg in a bowl
Genius level.

Fold the edges of the plastic wrap up and twist it tightly to form a little packet.

Packaged and ready.

Use a piece of twine to tie off the top of each packet and move on to the next one.

Assuming you have a large pot, you could literally cook a dozen eggs at once with this method because they are all wrapped individually in little packets.

You can do a bunch at a time.

Cooking the Eggs

When you are ready to cook your eggs, bring a large pot of water to a steaming point. It shouldn’t be simmering or boiling. If you have a thermometer, it should be about 70 degrees Celsius.

Then just toss your eggs in!  The string is important because you don’t want the eggs to sit on the bottom of the pan. If they do, they will get to hot and it’s possible that the plastic wrap will melt!

The setup.

The eggs will take about four minutes to cook. The nice thing about this method is that at any point you can pull the eggs out of the water and poke them. They should be slightly firm around the edges and opaque white. But they should give in the center which means the yolks are still liquid.

When they reach the right point, remove the eggs and dunk them in an ice bath which stops the cooking process. This is pretty important unless you intend to eat the eggs right away.

ice bath
Save it for later.

One Failed Attempt

I always try to be honest here and so I’ll do so yet again.

The first time I tried this I thought everything was going well and then I tried to unwrap my egg.

Disaster. The egg stuck horribly to the plastic wrap and it was just a big mess.


Oil is the key

This was an easy fix though. Before you make your egg packets, just spray the plastic with a very light layer of nonstick spray.

take two
A little lube!

Continue as normal and when you try to unwrap your egg now it’ll be perfect!


Now vs. Later

If I intend to eat an egg immediately and I just need a few, I’m just going to poach them like I normally do. Even though this method is simple, it’s a bit more work than just tossing an egg in water with some vinegar.

But, if I’m hosting a few people and need poached eggs, I’ll totally consider using this method. It’s awesome because you can cook a dozen eggs in advance and store them in the fridge in their little plastic shells. Then when you need them, you just dunk them back in the hot water for 15 seconds to reheat them, cut them out of the plastic and boom. Perfect eggs.

I could eat a dozen of these.

This isn’t a method that I would use everyday to make eggs, but I was completely shocked that it worked and how it was much easier than many cooking methods I’ve tried for eggs.

I can think of at least a half dozen times in the last year where this would’ve come in handy!

I guess I’ll add another pleat in my imaginary chef hat now.

If you want to see how I used these suckers the next day, check back tomorrow!

19 Responses to “The Chang Egg” Leave a comment

  1. Plastic wrap and I have a long history of mutual hatred, but this seems like a fairly straightforward method. My only concern is; is it safe? I’ve heard that you aren’t supposed to heat food in plastics (I only have glass containers, so don’t have much firsthand experience with microwaving plastics), though I don’t know if there’s any scientific basis behind that.

    1. Yea… I was concerned about that also. I think what can really cause problems with plastics is very high heat like microwaves produce. Like, you wouldn’t want to microwave one of these guys…

      Since the water is around 70 degrees C. it’s a pretty mild heat actually, not even a simmer. I think it would be a problem if the plastic started to melt or get too hot which is why you don’t want the bundles to sit on the bottom of the pot I think.

  2. I’m really interested to try this, especially based on your last comment about it still being kind of a pain for just a couple of eggs.

    Based on your photos and explanation, you make it look a lot easier / cleaner / better result than the vinegar + swirl method, even for just one egg. Maybe once I get in to actually doing it, I’ll see it is more work than it looked like.

    When I was home for Thanksgiving my dad and I flipped PBS on and started watching Chang’s show. We watched two or three episodes in a row and I thought it was awesome. I need to remember to DVR it to see the rest of them.

    Then my Dad (who is a great cook) tried to convince me that some show called Nadia’s Bitchin’ Kitchen was really good, too. We watched 5 minutes of an episode he has saved, and I lost all respect for my father.

    1. Ha! That’s awesome. I didn’t think they were that much work once you get the hang of the tying process.

      Re: Nadia. That’s hilarious. Two years ago I was actually on a panel with her at SXSW in Austin. As you might imagine, she’s actually a super-smart business woman and built that show from the ground up which is admirable. I don’t really watch it either, but she definitely has a strong following. :)

  3. This is great. Thanks for sharing. I love love love soft boiled eggs and I have one of those egg timers that you drop into the pot and it tells you when the eggs are soft, medium or hard boiled. Surprisingly, the timer works great but it is almost impossible to get the shell off a soft boiled egg immediately without mutilating the egg, or making it so cold that you really don’t want to eat it. I will totally be trying this.

  4. Try the new method for soft boiled eggs in this month’s issue of Cook’s Illustrated! They just steam them! I tried it and will NEVER do it any other way! Also, you can peel a soft boiled egg and they look like a perfectly shaped poached egg. You have to give them another try…

  5. Ditto with #1. I had cancer a couple of years ago, no reason why (not genetic, etc.), so I call it “environmental”. So, we do not heat plastic in any way, shape or form!
    The eggs look too labor intensive anyway, when all you could do is drop them into water with vinegar! Nice post though, a good way to show there are always more ways than one to do things!

  6. OK, I just tried!

    It was a little labor intensive. But cleanup was easier on the back end, so there’s a savings there.

    I will say that the shape came out, by far, the best out of any time I’ve poached an egg using the vinegar and spin the water technique. It was perfectly shaped.

    Right at the end I lost a little white in to the water. I cant tell if I didn’t tie the plastic well enough, or if a little hole melted out. I ate it anyway not having too much concern if it did melt a bit.

    Now I’m curious about the steaming method. I smell an “homemade trial”!!!

    So from what I saw –
    Great shape of egg
    Easy clean up at the end

    A little labor intensive on the front end
    Some concern over heating plastic

    Thanks for the new ideas!

    1. Awesome Bill. You should definitely try the steaming method. I think it’s a bit easier (except peeling can be annoying). I’ve made them probably 4-5 times in the last month or so and they always come out perfect.

    1. Cool. Thanks for the heads up. I just saw it for the first time on his show and he didn’t give credit to anybody else.

      1. Yes he did. They talked for like 5 minutes about how he first saw this method on an old PBS show “Cooks of the World” or something that he used to watch. Bout to give it a go. Thanks for the tips.

  7. It took me 14 mins and it broke while I was taking the egg off the plastic. I used an electronic thermometer the whole time to check the temp. I have no idea what happened.

  8. I found out about this cooking method from The Mind of a Chef too! I literally Googled “PBS Chang’s soft boiled egg”, and found you, so thanks sharing this! I’ve been obsessed with that show – I even went out to a Japanese restaurant yesterday because I needed to get some real ramen in my belly after watching David Chang eat so much of it! : )
    I shall attempt this egg some time this week and let you know how it goes!

  9. I will never poach any other way! I did not find it labor intensive in the least, and, in spite of not spraying the wrap with oil, my eggs just slipped right out, perfectly formed. I used boiling water (I was recreating this from memory), and one of the eggs was more soft-boiled than poached, so I’ll probably just do 4 or 4 1/2 minutes next time instead of trying to reach and hold a particular temperature. (Now THAT sounds like more trouble to me than I like to take!) While the eggs were cooking, I made toast and tea, so my breakfast came together at exactly the right time, with exactly the right temperatures on everything. I also threw a little salt and pepper in on top of the eggs before I wrapped them up.

    Thanks for this tutorial. (Even though I apparently did many things different than you suggest–sorry! :-) )

Join the Conversation

Your email address will not be published. Required fields are marked *