You've been cooking poached eggs wrong – Jamie Oliver shares cling film hack

dailystar.co.uk:

Jamie Oliver recommends using cling film to coddle the eggs and keep them in shape while they're simmering away.It's a great way to get chef-approved results without having any cooking skills or fancy equipment.So how do you do it?

First up, you'll need to lightly grease a sheet of non-PVC cling film with a drizzle of oil and any chives or seasoning you like.

On his website, the professional cook advises: "Lay a 40cm sheet of non-PVC clingfilm flat on a work surface and rub with a little oil..."Carefully crack the egg on top."Pull in the sides of the clingfilm and – very important – gently squeeze out any air around the egg."Twist, then tie a knot in the clingfilm to secure the egg snugly inside."Poach the parcel in a pan of simmering water for 6 to 7 minutes for soft-poached, or until cooked to your liking."This isn't the only top tip Jamie has shared for poaching eggs.When whipping up the breakfast staple, many of us make the mistake of picking the wrong eggs or having the heat up too high.Follow these steps for perfect poachies every time...Jamie said: “The only way to poach the perfect egg is if you have really, really fresh eggs.“End of story.”The chef recommended buying the eggs at the back of the supermarket shelf to ensure you’re getting the newest ones.Jamie said: “Bring the pot of water up to the boil, that means that there’s bubbles, take it off [the pan] so that they subside.“Look at the water, there’s no bubbles.“Poaching is not boiling – boiling will smash the eggs all around, but poaching is gentle.”Jamie explained that you should crack your egg into a small bowl and then gently drop it from the bowl into the water.Alternatively, use his cling film trick to make sure the whites and yolks stay together in a.