At last we agree.

A real Poached egg is never cooked in one of them aluminium contraptions with seperate cups over a steamer.

They should be cooked by gently sliding the opened egg into lightly salted gently boiling water containing vinigar.
The egg should be carefully taken out when it is cooked to your own preference, and layed on kitchen paper to dry.

The classic Poached egg dish is Eggs Florentine.
Poached egg on a bed of spinach, covered with cheese sauce and a crusty cheesey grilled topping.