Take a ramekin or a dish of similar shape and dimensions. Brush it inside with oil; this is so the clingfilm used in the next step won't stick to it.
Line the dish with clingfilm, leaving lots of clingfilm hanging over the edges.
Now, break an egg into the middle of the dish.
Gather up the edges of the clingfilm, pull them into the centre, and twist them tightly together so that you are forming a securely tied-up bag, as it were.
Take egg out, set carefully aside. Repeat process for as many eggs as you are going to do.
Then carefully plop your egg bags into simmering water.
Simmer for 3 to 4 minutes, depending on how you like your eggs.
Fish out with a slotted spoon; peel off clingfilm to serve.
Use clingfilm that is certified microwave-safe. Credit for the idea goes to: Fort, Matthew. Food for Fort: Poached eggs, lamb's liver and crème caramel. Manchester: The Guardian. 23 January 2010. P. 64.