One of the keys of a poached egg is to remove the liquid whites, which is most easily down through the fine mesh strainer. Swirl the egg gently and the liquid whites will run off and leave you with a solid egg to work your magic. When you have brought your water to 180 degrees F, gently lower the strainer into the pot and keep them moving for 3-4 minutes. The hardest aspect of getting a poached egg correct is removing the liquid whites. Using a mesh strainer in this new method, you shouldn’t have any problems! Video: How to Poach Eggs, the Foolproof Method (Really!) [Serious Eats]
