Ever wondered how restaurants can make perfect poached eggs every time?
Here’s the secret...
You'll need: eggs (obviously!), coconut oil, cling film and a shallow glass or ramekin.
Rip off a piece of transparent cling film about 30cm long.
Lay it flat on a clean kitchen top.
With your clean hands spread coconut oil on the cling film.
Place cling film over a short glass or ramekin, keeping the oiled side up facing you.
Push the cling film into the short glass or ramekin so there is room to drop the egg into it.
Gently break an egg into the centre.
Lift the corners of the cling film and twist all together carefully, leaving a small air pocket with the egg.
Tie a knot in the cling film so that it is air tight around the egg.
You can do this in preparation the previous night, or use it straight away.
Boil a pan of water then reduce to a fast simmer. Place the poached eggs in for 4-5 minutes until cooked to desired firmness.
Remove cling film with care, using scissors to cut where the air pocket is.