It depends on my mood. I too have an egg poaching pan, with the removable little cups. I love the eggs from that pan. But sometimes, I'm in the mood for a poached, or coddled egg. In that case, I bring salted water to a boil, then back off the heat until the water is still. I gently break the eggs into the pan, and let sit in the hot water until the white is firm, with the yolk still runny. Then, like Addie, I lift the eggs from the pan with a slotted spoon.
Either way I cook them, I place them onto a toasted, buttered English Muffin, or onto buttered toast. I eat the egg white, and then break the yolk and spread it on the toast or muffin. Yum.
Poached eggs are also perfect on top of hash brown potatoes, or corned beef hash. If you know how to make Hollandaise Sauce, then they're perfect for Eggs Benedict.
If you use the poaching pan, and cook them until the yolks are firm, they are easily turned into great deviled eggs.
Seeeeeeya; Chief Longwind of the North