Perfect Poached Eggs

Perfect Poached Eggs

10 reviews, 4.1 star(s). 90% would make again

Ready in 20 minutes

At last! Perfectly shaped poached eggs, perfectly cooked!


2 large Eggs
2 lengths Cling film

Original recipe makes 2



Push a length of cling film into a teacup so that it fits the shape of the cup and that there is an adequate amount of it sticking above the rim of the cup to gather together and tie.

Break an egg into the cup, gather together the top of the cling film and tie it into a fairly tight knot, leaving a little air gap above the egg.

Repeat for the second egg.

Plunge both little egg "pockets" into a pan of water and bring to a gentle simmer. Leave for around 3 minutes - depending on how you like your poached eggs. You can actually watch what's happening but remember they will continue to cook a little after you remove them from the water.

If not required immediately, plunge the now cooked eggs (still in their "pockets") into iced water to rapidly cool them. Store in refrigerator for up to 24 hours.

When required, re-immerse the eggs into simmering water for 1 to 1.5 minutes, open the pockets and serve immediately on toast or toasted muffins.

Hey presto! Perfect poached eggs!


You will find that a little 'skin' of the egg white adheres to the cling film but this is minimal and not a problem.

Alert editor   

Carefully break the egg into the cling film.

Calories Per Serving: 358 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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What fun! It works so well, too! This intrigued my kids to no end, I know I will be using these instructions for a long, LONG time! A+
MauraSpeckt 2y ago

This recipe caught my curiosity because it is quirky and fun... And it makes great poached eggs! I forgot to use cooking spray on the cling wrap - big mistake. The white definitely sticks to the wrap. I served the eggs on toast with a little butter melting on top. Mmmm! Will definitely make again.
billmc44 3y ago

Eggs cooked fine for me! Didn't have the inconvenience of loosing most of the white. Great idea!
MattGjones 3y ago

Ridiculous fuss. Add a bit of vinegar to the water, stir and cook your eggs the traditional way.
Katherinepartis 3y ago

Not too bad, my cling film broke! :( but outcome was fine.
Expressionist13 4y ago

I used a little Pam on the cling which worked well. I had to hunt around for ties but used tape which held together for the cooking.
wyattj 4y ago

Such an easy way to poach an egg. Will be using this method from now on.
Heatherferg 5y ago

Rub a bit of olive oil on the cling wrap to stop the eggs sticking
Cookieeeee 5y ago

This worked very nicely for me.
promfh 6y ago

You will find that a little 'skin' of the egg white adheres to the cling film but this is minimal and not a problem. [I posted this recipe.]
danpa 6y ago

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