How to Make Perfect Poached Eggs - 3 Ways | Jamie Oliver

(PP) Contains product placement. We've teamed up with LV= Insurance to bring you a classic kitchen tip every Saturday for the next 6 weeks. How to poach an egg is one of life's little tricks which can be hard to get right. So Jamie's got 3 methods to suit everyone's ability and taste plus a great idea for serving them too.
How do you like your eggs poached Food Tubers? Any tips & tricks we have missed out? Then let us know in the comments box below.
Check out Jamie's Perfect Scrambled Eggs - 3 ways | goo.gl/88Wv8U
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[@jr52990]

Literally just did this with a "non-fresh" egg with the swirl method. 10/10 would try again.

[@JamieOliver]

HOORAY!

[@jr52990]

Not sure, I know what when I disturbed it at all the whites started to scatter. But when I stured (forgot the spelling) the water and dropped the egg in the middle and didn't touch it it was fine.

[@flopilop3808]

still you can try it with foil and nothing get lost :)

[@pennymittal1555]

How long in water?

[@jr52990]

I did it just about the same time he reccomended and it turned out alright.

[@TacoJim]

I just got promoted from dish washer to cook at my job. I'm in training, and eggs intimidate the hell out of me. I've heard you can tell the worth of a chef by how they handle their eggs. I'm grateful for videos like these, because I can better myself at home and teach myself how to keep up with my seniors during a rush.

[@dedgesaysfuckthewrld]

So how’s the job going? Are you still with that company?

[@sirbig8292]

@@dedgesaysfuckthewrld I think he's doing eggcellently.

[@SuperVilchis1]

Very cool!! Keep it up!!

[@mozzjones6943]

@@dedgesaysfuckthewrld He got demoted back to pot washer

[@aaronmatto1375]

why am I watching this im high

[@jamest4424]

Egg munchies are cool 😎

[@nicolel6307]

real im drunk

[@donnadinsdale-pr8xy]

High on life?

[@wrap267]

That cling film tip is simply genius, I love poached eggs but rarely make them because they always go wrong. Just tried using the cling film and it actual worked and stayed together. Many thanks.

[@wookiefearssilver]

Yeah never would've thought that was feasible

[@fionahunt2954]

Yea but oil? So fry the buggers

[@danielcallaghan8940]

Just fyi, there is no such thing as food safe plastic. ALL plastics contain xenoestrogens and will leach them when exposed to extreme temperatures

[@mgmodp8966]

Bet they tasted like plastic as well

[@80bluesheila]

Don’t forget the oil. It’s not the same without it 😋

[@theoutdoorsman9726]

I never would of thought about cooking them wrapped in cling film. That’s an awesome idea. Keeps them from sticking together if you’re cooking multiple eggs and it gives it that perfect shape.

[@tonymcguinness3886]

There are chemicals in cling film that makes it clingy. You do NOT want these leaching into your poached egg!!!

[@theoutdoorsman9726]

@@tonymcguinness3886 not too worried about it. Don’t eat them enough for it to be a problem.

[@mrwonderfulhere2]

@@tonymcguinness3886 finally someone else who sees this as a real issue...poison city for sure

[@subratanandy2142]

Putting any sort of plastic in heat is a health and safety hazard . How do you think microplastic get inside us ?

[@Gawnyno]

People choose to stay ignorant​@@mrwonderfulhere2

[@harryvernon4850]

Jamie Oliver. The only chef that inspires me to attempt to cook.

[@damiandvorak805]

Gordon Ramsays better

[@jeremier75]

OMG you don't need a lot!

[@m.arnold9145]

@@damiandvorak805 yuupppp

[@agastyanadadhur9485]

And so does Gennaro Contaldo, the Italian Chef

[@prettyrat.]

Why is your profile picture a single doc marten?

[@jhannahsoriano4597]

this is very helpful since im starting college soon and im gonna live alone...

[@carolinafalcone8225]

Thanks Jamie! I’ve always loved poached eggs and always failed miserably in trying to achieve them! With the third method you’ve shown it was easy and perfect!!!!

[@blake.henderson]

gotta love jamie oliver, he keeps it simple.

[@123mmmmmmmmmm1]

your the best Jamie .. could you please show us how to make the perfect fish and chips.. never saw it on food tube before

[@honeysideup9261]

Tip 6: Part boil the egg in its shell first. Then crack into water. It holds its shape so well. Perfection.

[@TheWjzabat]

how long to boil the eggs?

[@granknight]

1 min

[@JosephAlukka]

Don't use the same water you use to cook egg with shells for anything you eat. The shell has every bacteria and ecoli you can imagine of and boiling will not kill everything, plus you are eating poop. So you will have to boil fresh water to continue this way.

[@lonsdalebelt9645]

little cheer germ!

[@lonsdalebelt9645]

thanks for that

[@tarabunc4357]

I love his energy...I'm not much of a cook but when I watch him he makes me wanna become a pro! 💓

[@jeremier75]

a pro?? yes for school dinners not more!

[@Fabsurf101]

thanks for eggeceptional good tips

[@goatfish07]

Brilliant Dr. Fungus!

[@stuckuprick]

+goatfish07 lol

[@a19lee]

You don't fry your eggs Sunny side up, Sunny?

[@VampireJack10]

You cracked me up with your terrible yolk, it was eggshellent. I am afried I cannot top that.

[@Fabsurf101]

Jamie is such a ham. I just have to do some poach his tasty ideas to enjoy while we are on our Summer Holidays. When I was in UK, it was hard to do reasonable affordable restaurants eggecept in the pubs. That's why I think it is absolutely smashing to see Jamie able to help us all to do a better meal to brighten our days. Cheerio!

[@jenjenaquagirl]

Thanks Jamie! I followed the last method this morning & it's just PERFECT!! The egg looked silky and looked gorgeous!

[@BelindaSelene]

I always wondered how to make poached eggs and this was perfect thank you!

[@aksunil2702]

@Jaime Messiah t urit

[@littlegloom]

@@aksunil2702 t urit

[@Blogdorf]

I've cut the bottom out of a used pineapple can, set it in the water, and poured the egg into it. The eggs turn out perfectly round and fit on an English muffin just right. With lots and lots of black pepper and some cheese it makes a great breakfast sandwich...

[@rongaleo8466]

Omg why haven't I thought of that!!! thank you!

[@Birodalom1]

I tried it, and it's amazing! Thank you!

[@20thCB]

Good tip, but technically that's coddling, not poaching :-)

[@jerryoshea3116]

Robert ..Ur tip sounds about right,because that was what the old Poachers (not sure if they still sell then in England)looked like..I remember my mum used one....A pan of Water and 4 little Tray/cups..I think she would put a little butter in each and then the Egg on top and then Poach..=Voila...Unless of course this came from her 🍀Irish upbringing and their approach?

[@vanyadolly]

Tin cans have all kinds of toxins which is why you shouldn't store food in them after they've been opened, much less cook them!

[@broto8]

worked with the cling foil method and it was a total success thanks J!

[@puppycheek]

I am Thai. My favourite egg is cooked a bit differently. Some people even think it's too weird, but here it is - very very super super crispy fried egg. Here's how: you need a round bottom frying pan. Use a wok, if you'd like. High heat, highest. And a lot of oil, make sure the oil is more than the volume of the egg (1 egg at a time). Put your oil on high heat and wait until it's really hot, you should see light smoke. Then in with egg and run away because the oil will jump so much. In no time, you will see that the egg white bubbles up and starts to crisp, turn the heat down to medium and use a turner to whisk the oil up on top of the egg. When the egg white is crispy enough, turn off the heat and drain the oil from your egg. Done. Result, you will get a really crispy and puffy egg white with the yolk still runny. This style goes so well with many Thai common dish such as mince chicken with basil or garlic pork stir fried. Or you can make a fried egg spicy salad.

[@fourthgirl]

I love poached eggs! They are my favorite treat. Warm spinach salad with a poached egg, YUMMY!

[@AnnaBeatriz-ed5bn]

"When shopping, get your eggs from the back, they're going to be the freshest ones" My mother approves.

[@an8127]

“Even if you have to knock them all over”😂

[@vMixMasterJayv]

Pro Tip #6 If you want to keep your eggs together fresh or not without plastic wrap or spinning the water around, simply add Salt to the water just before adding the eggs. Make sure you don't mix the salt into the water, however. What will happen is the salt will sit on the surface layers of the water and then will coat the egg as it is added to the water. This salt coating will create what is known as an osmosis gradient around the egg which will cause the water to flow towards the salt (or sodium) keeping the eggs intact. This will last easily long enough for the outer to cook enough so that it holds itself together.

[@totallysacha]

Sunday morning can not come soon enough now - these just make my Sunday mornings :-) Sx

[@annakisfaludinebaan]

Jamie is always simple and great! I love your food and its diversity. It's just as cute now as it was x years ago!

[@kostadinruychev466]

The best video tutorial to make perfect poached eggs on KZbin. Thank you.

[@Selina_Rahman]

Totally Perfect 👌🏼

[@janetcecil5997]

Jamie, you are a genius!! You care about people having the knowledge to cook well. The world is a better place with you and other caring people in it. Thank you so much

[@simplebudd]

The technique using film is excellent, Jamie. Thank you so much.

[@goldkhw]

Does that plastic film stick to the hot pan at all? And if not, why? I'd like to try it.

[@stevesitkowski]

I’m in the doghouse but I feel like with Jamie as my guide imma turn it all around wish me luck

[@feliciajones5617]

Ok ppl im amazed im trying these recipes 😁😄😀😃🙂☺😍

[@MeVSGravity1]

I would love to see an instructional video about how to prepare your standard piece of meat (chicken, pork, beef). Trimming off sinews, skin, excess fat. How to slice medaillons, does it matter (grainwise) in which direction to cut, etc. Sometimes I feel like I'm massacring instead of doing some easy cuts to get nice pieces.

[@JasonBoone]

That spinning method is too cool.

[@ZenithAstrology]

Jason Boone Aquarius rules making tornadoes 🌪. I had fun.

[@imsunasong3912]

My favorite chef!!

[@Nontshu]

Jamie though 🙌🏽. You are the best! Thanks so much!! I just did the swirl method for my unfresh egg, and I couldn't be more happier with the result. No vinegar, simply first time perfect! 😋

[@Hew-ye5rl]

To the amazement of my family i can now poach eggs without a microwave. Best tutorial I've found 😀

[@archieb9461]

cling wrap method solved 40 years of flops!! The freshness of eggs is a total unknown in Botswana where I live and cook. A HUGE thank you Jamie!!

[@superrok420]

Number 3 tip is so bad ass! I am concerned about high plastic around my food though!

[@rimamoufida881]

Omg i was biggest fan i stop waching y since 2010 and now I find you on KZbin I m so happy cus you're the best chef

[@ShadowLinkxMaster]

That thing about vinegar was totally a jab at Ramsay. XD He always stressed about putting tarragon vinegar in the water for poached egg.

[@desgoulding7154]

Excellent video, by a very good chef/ cook. Which all the family love. Thanks for sharing.

[@MattLeitholt]

I would love to see a Hollandaise Sauce video!

[@unrealkidsparties2059]

yes hollandaise i second that notion! definitely please!!

[@SSJ2Pikachu]

You may have seen it already but just in case not: Watch his Eggs Benedict video.

[@MiloMontang]

i love poached egg soooo much

[@anabb8766]

Thanks Jamie 😊 My 80 year old Father loves eggs. Asked what he wanted for Brekkie and I got back JAMIE OLIVERS POACHED EGGS 🤷 LOL never poached in my life. Long story short ...I'm an expert now✋🤗

[@elliottframpton5575]

that is an amazing, easy way of making a breakfast for my lovely Russian wifey, thanks Jamie!!! She is pleased with our British breakfasts!

[@verniecej]

the cling wrap method is genius!

[@pansypotter4]

I'm nearly 58 and married 39 years and my husband phoned me from work to say he fancied two poached eggs on top of spaghetti on toast! Never made them in my life but Jamie, you saved the day. He's never asked me before, he's a scrambled/fried egg sort of guy.

[@AirborneMOC031]

Poached eggs on top of spaghetti on toast???? Well, everyone here is from countries all over the world, and things differ... but... was this on April 1st?😲

[@sm3296]

I still can’t get over Jamie looking older. He will always be twenty something to me. ♥️

[@IsaacOlivo-gj5yk]

Bruh you don’t even know his age

[@desertsage6825]

Jamie looks better older, IMO. Way more charismatic (saying this as a straight guy)

[@schalazeal07]

Wow!! You're amazing Jamie!! No wonder you're a multi-millionaire..

[@ConstantThrowing]

+schalazeal07 No wonder, right? Bet he can afford to eat poached eggs at least twice a week these days. So lucky.

[@dibakarray1357]

Mr Jamie, you have cleared a lot jams of junks from the foods with your superb techniques. Thanks and respect to you.

[@dreadkong22]

you really know, I couldnt have done it before watching this

[@chxnde]

Please please please ! Make the Hollandaise Sauce ! ^^ It's kinda tricky, so let us learn from Jamie ! ^^

[@florsalgado4048]

I love You Jamie! Better recipes un the world!!

[@Rinitoro62]

Thanks, now I know why I never succeed making poached egg.. now I know its the egg is not fresh.. ahhh thank youuuu Jaimy

[@isbilensinbil]

+Astiarini Madyantoro I had this once, I never knew they had it in water, i thought they somehow had it on a pan on lowest xD

[@lesnyk255]

+Astiarini Madyantoro Yep, most store-bought eggs (here in the US, anyway) are at least 3 weeks old. The cartons are stamped with the Julian date the eggs were packed.

[@scottrsmith2389]

Forever ago old post, nevertheless, i am commenting. A trick for keeping them pretty and round as well as to avoid the foaminess that can develop in the pot is to strain off the albumin in a fine mesh strainer. So, instead of dropping your egg in a cup, then the water, you drop it into a small fine mesh strainer, and let it sit 15 seconds, then plop into the water. The Albumin (thin egg whites) drains off and the thicker egg whites stay close to the egg. Works like a charm.

[@AirborneMOC031]

Yes indeed.

[@TheStevenWhiting]

On the 3rd attempt I made 3 perfect eggs. I used the cling film method. Can someone or the people working on replying for Jamie confirm the cling film method is safe. People keep telling me I shouldn't be cooking anything in cling film. It's "food safe" cling film, Wilkinson own brand that states it's food safe. However, it also states on the back nothing should be cooked in cling film. I'm now confused.

[@TheStevenWhiting]

I♥マンコ Ah right, thanks.

[@BenRangel]

+I♥JK But are you sure that 100C is the melting point for cling film? and that "nothing happens" to affect the the plastic molecules just as long as they don't totally melt?

[@BenRangel]

+Steven Whiting Looked it up for my own sake. "Food safe" is not enough, you need "microwave safe" or "oven safe". It all depends on the plastic type. According to modernistcuisine.com/2013/03/is-it-safe-cook-plastic/ polyethylene bags are safe for cooking in water, but PVC is dangerous. "food safe" does not relate to cooking - only that direct, long term contact with food is OK. Some plastics just have molecules which can transfer into other foods by contact. So it doesn't have to melt to be dangerous.

[@alanlevitt4663]

+Steven Whiting The best way to tell is to quickly Google what type of plastic cling film is made of, and whether it degrades/leeches in temperatures of around 90C. I know ziplock bags and such are perfectly fine, but I can't be sure about clingfilm! EDIT - up to 130C, it's alright. Even on max boil, unless it's touching the bottom of the pan, it'll be fine. It's BPA that you've got to worry about.

[@tryagain.k1821]

Thank you for your short and informative video. I've tried various methods and it was gr8 to see you cook them.

[@susansolloway6262]

I've been doing my eggs the first way and they turn out perfect every time, even week old eggs.

[@missrosieflores]

Thanks! Many ways to do it. Greetings from Peru!!!

[@65WZ]

I'm lazy, so.. Fill half a mug with water.. a teaspoon of white vinegar.. Break the egg in it.. Microwave for 2 and a half minutes.. Take the mug out.. Scoop the egg with a spoon.. Enjoy :)

[@celticboy1950]

2 and half min.??? Isn't that a little hard ???

[@celticboy1950]

True, but I find about 45-50 secs is enough, anymore and the egg explodes, making a hell of a mess.

[@maanpeterus7870]

We missed your food in Sydney with our lockdown love your pouched eggs thanks a lot

[@apfelipod]

one thing that has been bothering me all my life: How to do the most epic Macaro(o)ns? You know, those fancy, sweet, french things :D

[@tinkalinks]

This was great thanks. Breakfast!

[@giof6754]

Thank you! I learn more today!

[@hiimabot8937]

Honey how do you want me to concentrate on the recipe when you're so good-looking?

[@sharonroy2645]

I agree, he's adorable

[@alta_y_morena8485]

his not my type heheh

[@Genesaysok]

Just after trying last way using the clingfilm. What a great idea!

[@SSJ2Pikachu]

Finally someone says that vinegar is unneeded!!

[@igorface09]

Doesn't the plastic melt or anything?

[@katere89]

Igor Rigolon not if the water is just simmering :)

[@ArjenvanHassent]

Igor Rigolon Jamie says "get some FOODSAFE thinfoil". That's rather important otherwise there will be al lot of toxins be released in your poached egg.

[@jessiejames7492]

Arjen van Hassent clingfilm....not tinfoil

[@bletwort2920]

It's tastes like cheese

[@kinggoatforthewin4206]

Permafrost - I don't know what type of cheese you have been eating.

[@Christian_Decroze]

The Cling Film Method is just brilliant, awesome. For the first time in my life, I could make a perfect poached egg. Jamie, you made my day. Thnx so much !!!

[@AirborneMOC031]

Fun fact... soldiers have been cooking eggs that they've "acquired" in the field using whatever clean plastic bags were handy for a long, long time. You want the water to make your coffee after you're done using it to make your instant coffee, you see.

[@theworldisroundbutnotreall4425]

I've got a pan which holds the eggs above the water and they cook perfect everytimr

[@attached_gaming2447]

I just wanna learn how to make them I’m hungry af don’t care if their perfect

[@foodiesmess1438]

Nothing like lovely poached eggs. Lovely thanks.

[@isabelclancy7958]

how to make the perfect yorkshire pud- can never get it right :/

[@PolynHoare]

Wow great posh . Thank you for sharing how to make it . God bless

[@kerwinfernandes9583]

Wow, I'm gonna try the swirling technique right away. Thank and God bless you ☺️🙏🏼❤️

[@juandiegogonzalez3045]

So in the third one you basically replace the egg shell with plastic foil...

[@JamieOliver]

Kinda!

[@juandiegogonzalez3045]

Jamie Oliver Cool!

[@maddyg2214]

Juan Diego González the. Ad!b

[@ByTheGram]

I thought the same lol

[@khadijehkhederie3516]

Good morning Jamie Oliver I liked the WAY YOU poached the eggs .👏👏

[@Vydios123]

Love the Saran Wrap hack! I used truffle oil and tarragon.

[@sailorjoolz13]

Really intrigued as to how much vinegar he added for them to taste of it... 😂 i usually do that and swirl and they come out perfect

[@pod785]

Shut up

[@dodgedabullet670]

1 to 2 Tbsp of most any type of vinegar into the pot of water.....it helps the albumin in the egg white congeal and helps the egg stay compact with minimal white streaky stuff all over the pot of water)...I think Jamie leaves it out because it's an extra ingredient. It really doesn't change the flavor but you can dip the egg in a cold water bath to rinse...then dab off water on a towel.

[@steviegee2011]

@@dodgedabullet670 he used salt because the taste of vinegar - ick

[@stephanierandell9450]

I just tried the swirl method, turned out great, I'm definitely not buying a poaching pan, this way is the best

[@soundmind6477]

“If you haven’t got fresh eggs” don’t bother hahah

[@fosforlukalem9429]

That harder than it looks specially with old egg's i had 6 egg's in the fridge but now im only eating three :/

[@tryitall]

Fosforlu Kalem lol

[@johnbower]

I have never cooked anything before, but made my first poached egg today, in half a cup of water, in a microwave for 50 seconds.

[@AliceMaria-cb9uz]

I’m about to try this and I’m going to fail 100% 😂😂

[@rjzyra]

Alice Maria231 hahaha i tried it, completely failed it too! But so determined to try again!!

[@hoisin75]

Just tried method 1 and it was perfect. 3 (minutes) is the magic number

[@BrokenFootRailfan]

This is making me hungry! I've been craving eggs benedict for awhile so I'm going to try this on Saturday! And my chickens have been laying like crazy so I have plenty of fresh eggs. Yum!

[@TotallyLostSoul]

I am so with Jamie on the vinegar in the water thing, don't do it! I have had poached eggs in restaurants so many times where you can actually taste the vinegar and it's just gross ... :/

[@TotallyLostSoul]

***** *shudders* at the memory!

[@TotallyLostSoul]

well it stops those embarrassing 'dont make me come into the kitchen to show you how to do it' moments lol!

[@harrx0]

At all the places I've had poached eggs, none of them taste like vinegar. Lol

[@irfan_b5186]

Jamie you’re simply a ⭐️

[@MrFlorisss95]

Am I the only one who doesnt like runny eggs? :p

[@tracyherwig8334]

No, not at all...I hate a runny egg. I like it cooked thru but JUST cooked thru. Like the very second before the entire yolk is cooked (carry over will continue to cook it for a few seconds). I just do not enjoy the flavor of runny yolk. Maybe it's different with Jamie's super orange organic eggs, they are gorgeous enough to make me think to try, but you're not alone. Jamie, if you read these at all how about express mailing a couple of we Americans a dozen of those glorious chicken berries? I used to boil the hell out of my eggs when I made hard boiled ones but then one day I pulled them and peeled them a little sooner than I normally would've and the very center of the yolk was still deep orange but not at all uncooked enough to ooze. I was hungry so I decided to try it anyway and it was so delicious I've never gone back.

[@blueberryfuzz406]

Nope i can't stand runny yolks , blugh. Maybe if i had access to super fresh eggs/chickens they may taste better? I like my eggs flipped :D

[@josshlegg8647]

Cherrysoul Cherry nice fresh eggs have really delicious yolks

[@Telematicas]

@Jamie Oliver, have a huge concern here: isn't the plastic dangerous to boil with the egg?

[@latergator915]

It's poaching not boiling. If you want to boil though, the egg comes ready made with a container 😁

[@AirborneMOC031]

1. No. 2. It's called "food safe cling wrap". 3. The egg is in the cling wrap for a whole three minutes - not three years.

[@stephenford8748]

Just used these steps. Easy peasy. Thanks

[@72crite]

I tried once but failed. Maybe 1. Too low heat 2. Eggs weren’t fresh enough 3. Swirling too little I’ll try it again!

[@pandemonium2683]

Same lol. Made the first 2 alright but the fourth and third one was a complete fail

[@lynncampbell5606]

Love the cling film method and will try that.

[@VXEO]

Thank you sir! Gonna enjoy these later!

[@poslednisoud]

I bet her learned that so Archer won't throw his clothes away.

[@kennethwarner7573]

Music

[@mrmark8603]

Thanks. I didn't know about the fresh egg necessity. Keep helping Jamie.

[@XCoreProduction]

Why not just leave the egg in the shell, rather then putting it into plastic foil xD

[@Stark-Raving]

Because then it wouldn't be a poached egg

[@kardsfivetwenty5123]

Because then it's a boiled egg

[@YAZZ6661]

Stark Raving it isn’t poached anyway because it was boiled in plastic wrap not poached in the water to be poached it should have been cracked into the water

[@medgirl17]

EGGcellent!!! I’m so going to try this. Great tips!

[@justinsane3909]

If you are going to take the time to wrap the eggs in plastic, why not just leave the shell on instead? I think we use way too much plastic as is. If you can't peel a warm egg without wrecking it, then slow down.

[@ryanm968]

I just thought the same. I know Chefsteps cook their poached eggs sous vide within their shells, so it is possible

[@blueberrychampagne5547]

The video is directed towards the 'general' viewers who're not as experienced at cooking as some would be. I suspect the risk of popping the still runny yolk is even greater for such people, as the yolk tends to be placed asymmetrically to one side, thinning out that side of the surrounding solidified 'wall' of white. And even if they did succeed in peeling it off properly, at least for myself, the whole process would be a lot more stressful, as I'd have to pay extra caution to not damage the yolk, not to mention peeling boiled eggs can be rather annoying if you can't peel off the white membrane together with the shell.

[@bonakrasniqi5870]

Thanks a lot ,that looks easy 👌

[@nickkingofearth]

I don’t know how I feel about having cling film cooking on my egg...

[@penelopeoates511]

3:21 And the chemicals from the plastic leach into your food.

[@dekapitacja]

You know if it is for food use, which cling foil is, plastic undergoes 'migration tests' in various environments etc. to determine it DOES not 'leach' anything to your food? Those tests are often during long exposure so short one is definitely safe..

[@penelopeoates511]

Who carried out these tests, when were they done and who funded them?

[@penelopeoates511]

@Sirshendu Banerjee According to what independent report?

[@charlespedone8408]

Will be trying all of these ways!