I found it on the net a while back. The best thing about it is the egg is not saturated with water.

Line the inside of the film with ham, salmon or whatever you want to cook your eggs in (that will not be ruined if poached) and remember, the thicker the food jacket, the longer you need to cook the eggs

And remember to grease the film if you don't use a food jacket, or the egg might stick

Hello,
I don't know about the clingfilm method but I will suggest mine.

Just stop heating the water ones it boiles and put a good shut of vinegar in it, it helps to get the egg-white hard faster (denaturating proteins), before it disapears into the water. Then put your egg in a dipper and let it slowly down in the water.

Now I succeed in poaching eggs but it took me a good couple of time and attempts to get my eggs for my favorite salad (lamb's lettuce, yellow dandelion, thin sliced bacon and the dressing made with turned vine )

Good luck, be patient and don't discourage 

Make sure your eggs are really fresh - when you crack them the yolk sits up on top of the white which is round and firm.

I had issues for quite a long time with poaching eggs, I now use the whirlpool method with a dash of vinegar - you just need to remember that the water isn't boiling - just shimmering on the top before you give the water a slight swirl and drop the egg in. I actually break the egg into a small bowl and slide it into the water from that.

There is also the microwave methos.

Put the egg in a cup. Prick the yolk and cover with plastic wrap. microwave for 45 secs.

ANN and sadie-hoshi,

I like the microwave method (but I add salt, pepper, a bit of creme fraiche and grated cheese)...

making me hungry.