hey cooks, this is brilliant!
 

If doing it the ?chefy? way and adding an egg to a whirl of boiling water and vinegar always results in a disaster, don?t worry ? there is an easier, albeit less impressive, way of poaching eggs. Lay a piece of plastic wrap/cling film in a bowl, lightly oil the inside and crack an egg in it. Gather up the sides of the wrap/cling film and tie on top ? make sure this is quite tight, otherwise it won?t work. Add your wrapped eggs to boiling water and boil for two to four minutes, depending on the size of the egg and how soft you want it. Once cooked, let it cool down for a minute, then cut the wrap/cling film carefully and take out the poached egg.

Its a good trick that one

But personally I just like a egg, cracked in a pan of boiling water, then lowered to a very gentle simmer until its cooked, while its cooking do your toast spread thick with butter

Put the egg on top.. no water, grind on some muldon sea salt and black pepper.

Its just one of these things modern chefs get so fucking wrong, don't fuck with poached eggs.. just do them right.

if you don't have this get it
https://www.amazon.com/Maldon-Sea-Sa...0017028M/?th=1

just pinch between your fingers and rub