Perfect Poached Eggs: Cling Film Method

Fill a medium saucepan with water and bring it to a gentle boil. In the meantime place a square piece of cling film on a clean surface or chopping board and pour the Vegetable Oil (1/2 tsp) in the middle. With a little piece of kitchen paper or brush, spread the oil around.

Choose a small cup or ramekin. Gently place the cling film in it and carefully shape it against the inside of the ramekin or using your fingers.

Carefully break the Eggland's Best Classic Egg (1) and let it gently drop in the ramekin.

Now fold the cling film upwards around the egg. Take it out of the ramekin.

Close the egg pocket with a plastic bag clip (or rubber band). You should end up with a neatly wrapped egg.

Place the wrapped egg in the warm water.

Leave the egg to poach for about 4 to 5 minutes. Then remove the poached egg and place it on a clean chopping board.

Carefully open the clip (or cut the cling film open right under the rubber band using a pair of scissors). Then gently start peeling the cling film away from the poached egg white.

Pull the cling film from under the poached egg and discard it. Now gently scoop up the egg with a tablespoon and flip it over very gently on a clean plate, a salad or a piece of toast. Sprinkle with Salt (to taste) and Ground Black Pepper (to taste), and serve immediately. Enjoy!