The Perfect Poached Egg

I love a poached eggs but am rubbish at making them. This though is a no brainer…

Put some Clingfilm over a cup of glass make a little well add a few drops of olive oil then crack the egg into it.

Pull up the Clingfilm and make a little package (sorry this shot is a little out of focus – I was trying to hold it and take the picture but you get the idea!)

With the egg secure pop the bag into boiling water for 3 mins. Take out with slotted spoon put on side plate release the egg then slide onto your dish.

This method has never let me down since I learnt it from Ross Burden years ago when presenting a cooking show called Taste Today.