For some of you, a poached egg is just a poached egg. For me, well, it has to be cooked just right. Not too soft, where you see that gross uncooked egg white that looks like snot or when it’s overcooked like a hard-boiled egg. Personally, I like the yolk to be consistent with honey, it has to slowly run out when you cut into it. I’ve been here at Zinc Cafe in downtown Los Angeles a few times, which is much better than their Corona Del Mar location. I prefer breakfast not to be greasy or too heavy and knowing that I have a long day of shooting ahead of me, I find myself ordering their poached eggs on gluten free bread. Hits the spot every time.
