The answer is poaching rings. They may not be easily purchased these days but they are nothing more than a piece of pipe about one half inch tall. The inside diameter is about two and one half inches but that is not a critical measurement at all. Stainless might be the best metal to use but aluminum should work as well. Simply place one quarter inch of water in a flat bottomed pan and place the ring in the pan. When boiling pour the egg into the center of the ring. Cover with a lid so that steam cooks the top of the egg. Water should never cover the top of the egg. Also when you add the lid you will need to turn down the heat or you will get a boil over. You will get a perfectly round, poached egg every single time. Just check every thirty seconds to assure that you don't over cook the egg.