Kenji Lopez Alt’s method is the best I’ve found for consistently good poached eggs:

• Boil the least possible amount of water, but reduce it to a subsimmer, you don’t want it to be fully simmering or boiling when you add the eggs
• Gently break egg into fine mesh strainer
• Let the loose whites drip through the strainer
• Carefully lower the strainer into the subsimmering water
• Roll the egg out, and keep it moving gently with a wooden spoon
• Allow to cook, moving eggs around a bit
• Remove after around 4 minutes for fully set whites and runny yolks