Yield: 1 serving

1 Tbsp. virgin canola oil
1 whole egg
pinch of salt

Line the inside of a 3” fluted soup cup with a 12” square of plastic wrap. Squirt 1 Tbsp. of virgin canola oil onto the inside of the plastic wrap so the oil runs down the sides, covering the wrap. Crack the egg directly into plastic-lined cup and sprinkle a pinch of salt onto the egg. Gently pull the four corners of the plastic wrap straight up, squeezing out any air. Twist the pouch very tight and wrap butcher’s twine around top of the pouch. Egg should be completely enveloped in oil at this point. Place egg in a steamer pot for 4 minutes. Remove egg from steamer pot and let rest for one full minute with knot-side down. Cut plastic directly under butcher’s twine and carefully remove plastic wrap from egg. Use a spoon to transport egg to the plate.