I promise this to be my one and only rant on pennysmenu. Surely it would be a no brainer for any chef or cook to produce a poached egg that is simply warm with a runny centre. Not something that more resembles a misshapen golf ball, equally as hard that’s been bashed around and left out in the cold. Never the less, time and time again this is how eggs are served. I sometimes wonder if the multitude of sides are a deliberate attempt to disguise the substandard cooking. If like me you are fed up with paying for poached eggs in cafes that are either cold or overcooked or both, maybe it’s time to make your own. They are quick and easy to do and if you follow these simple steps they will be perfect every time.