The Chang Egg

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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.