For me, the perfect poached egg is one with solid whites and lots of runny yoke. Ideally I prefer them to be not too uniform which results from those fancy egg poaching gadgets. Today I stumbled upon another technique by VashTheStampede that promised just what I was after. As you can see, they are pretty perfect and taste great. However, the downsides are that it can be a little bit fiddly, especially when you’re trying to unwrap the hot egg. It also uses quite a bit of cling film which seems wasteful and probably isn’t good for you health to boil (although microwaveable stuff is probably better).