This handy kitchen hack will make you want to cook poached eggs every day

Poached eggs are glorious parcels of yolky delight. But they are everything but a delight to cook. All that whizzing and whirlpool creating, the white gunk that floats everywhere and the wet blob of egg that you end up with and often break before it’s on your plate.

Well, your relationship with poached eggs is about to change forever. Say hello to poaching eggs in clingfilm. Yes, you read that right: clingfilm. It’s far simpler than it sounds. Here’s how you do it.

First, line a few ramekins with a square block of clingfilm. It’s very important that you grease the clingfilm a little bit to stop the eggs from sticking. Use a bit of olive oil on a paper towel or simply use some “Spray and Cook” to line them.

Now, plop your eggs into the cling film and make it into a parcel. Tighten the clingilm on the top, make sure it sticks and try and get as much air out as possible.

Bring your saucepan with water to a simmer and plop your egg parcels into the water. Poaching takes around three to five minutes, depending on how runny you like your eggs. Once cooked, remove from the saucepan with a slotted spoon and place on some kitchen towel to drain off the excess water from the clingfilm. Once dry,the egg should simply slide out of its parcel, onto your plate and into your mouth. Perfect!

It takes a bit of time and practice to get the parcels right, but once you’ve cracked it, you wouldn’t want to cook poached eggs any other way ever again.