: Freezing ready to poach eggs I am generally a bit strapped for time, so in an attempt to maximise my time my plan is to crack eggs into clingfilm and tie them so they make poaching pods, freeze them, and drop them into water

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This will work from a safety standpoint, unfortunately, freezing alters the property of the yolk. So, you will likely not get the runny yolk that you would expect in a poached egg, it will be more solid, like a hard boiled egg. Why not poach your eggs for the week and store them in the refrigerator, then reheat each morning? According to The Food Lab you can poach eggs and store them, with no loss of quality, for 5 days.