Poached Eggs - Cling Film Method

An easy way to poach eggs while retaining their shape.


  • 6 eggs


  1. Bring a medium saucepan of water to the boil and then reduce to a simmer.
  2. Line a small ramekin with a double layer of cling film ensuring that there is a substantial overhang all around the sides.
  3. Crack the egg into the ramekin and seal tightly. Tie a knot in the cling film to secure.
  4. Remove the cling film ‘parcel’ from the ramekin and drop it carefully into the lightly simmering water.
  5. Cook gently for 5-6 minutes depending on how you like your egg cooked.
  6. Carefully remove the egg parcel from the pan and gently pierce the cling film in an effort to remove the egg from the parcel.
  7. Serve the egg on some toasted white soda bread.


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