1

Bring a large saucepan of water to a simmer. Meanwhile, line a small bowl with a large sheet of clingfilm, overhanging at the sides. Lightly mist with cooking spray. Break an egg into the clingfilm-lined bowl.

2

Gather the ends of the clingfilm to enclose the egg, being sure to expel all the air. Twist firmly just above the egg, then tie securely. Repeat with the remaining eggs.

3

Place the clingfilm-wrapped eggs into the pan, and simmer over a low heat for 4 1⁄2 minutes, or until the white has set but the yolk is still soft. Lift out of the pan onto a plate.

4

Use scissors to snip the clingfilm between the egg and the knot. Carefully peel away the plastic and voilà – perfectly poached eggs!