- Half-fill a medium-large saucepan with water, season generously with salt and bring to the boil.
- Tear off 8 sheets of good- quality cling film, each roughly 40cm square. Get yourself 4 small bowls or ramekins and rub the rims with olive oil. Place a double layer of cling film on top of each one and carefully push it in so that it lines the bowls evenly. Use your finger to lightly oil the inside – which will help your egg come out easily at the end. Put a tiny pinch of salt and pepper into each cup.
- Carefully crack the egg into the cling film, and then gently push the yolk down so the egg white surrounds it (without it breaking). Bring the cling film up into a bundle, then tie it in a knot and try to squeeze the knot down so it creates a perfect pouch and seals it.
- Once the water is boiling, remove the bowl and place your eggs in the water. It takes between 5 and 6 minutes at a gentle simmer for a large egg.
- Meanwhile, arrange 2 pieces of smoked salmon on each plate. Check one of your eggs after 5 minutes. If it still seems undercooked, put it back in for another minute or so.
- Divide the salad onto each plate. Cut off the cling film knots with a pair of scissors, peel away the rest, then carefully lift the eggs with a spoon and serve them right on top of your salad and smoked salmon. Serve with wedges of lemon on the side.