I went with the traditional whirlpool method — where you drop an egg into swirling water, with a bit of vinegar. The force from the water helps give the eggs their shape and keeps everything together.
TL;DR: Nothing beat the tried-and-true whirlpool method, but straining the eggs before poaching them proved to be a real game changer and helped get rid of the watery whites. I suggest combining two of these methods and straining your eggs, then cooking them in a whirlpool. 🍳