Ok, probably sounds a little boring but wow, I never have made poached eggs before and I thought they tasted terrific. The white is kind of creamy and soft, not rubbery. It was nice.

Here's how I did it:

Brought a pan of water (or stock) to a low simmer, I mean bubbles slowly breaking the surface. You definitely don't want a lot of action in the water otherwise your eggs will scatter.

Crack an egg into a bowl and gently, carefully slide it into the water (or stock). Keep the bowl very close to the water so there isn't an impact.

Let your egg go for 3-5 minutes, depends how firm you like them. Air-lift your egg to safety using a slotted spoon or a small helicopter, depending on your budget.

I put a pat of butter and salt and a LOT of pepper on mine. At with a couple slices of bacon. I love pepper on eggs with runny yolks.