An easy way to poach eggs while retaining their shape.


  • 6 eggs


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