Eggcellent

A friend of mine recently expressed his frustration at being unable to cook an edible poached egg. I must admit, poaching is probably the most difficult form of egg cookery to master. Most amateurs end up with something that resembles little more than hardened yolk with most of the egg white disintegrating in the water, which ends up looking like 'egg soup'. The secret (apart from using an egg poacher) is to protect the egg from the water. There is no white wine vinegar, whisks, swirling or any other convoluted method you may have read about in other recipe books. All you will require is a mug and some cling film.

To make the perfect poached egg, line the inside of a normal sized mug with a sheet of cling film. Break the egg into the cup then lift out the cling film and egg, scrunching it at the top so it forms a parcel. It should resemble something like a goldfish bag that you would see at a funfair. Place the egg parcel into a pan of simmering hot water, making sure that the scrunched part is hanging outside of the pan. Let this simmer for approximately 3-4 minutes. As ever, it will require your own judgement as to when the egg is cooked to your liking. When ready, lift the parcel out, unwrap and carefully slide onto a slice of buttered toast. This method avoids the sometimes rubbery texture you often find when using purpose made poacher. I guarantee there is no better way of cooking an egg.