Poaching eggs is a pain, and I don't like the vinegar flavor that usually comes with them. So I started using a technique that I first heard about at the Nighthawk restaurant when I was in college. They didn't serve poached eggs at the Nighthawk. If you asked, the waitress would suggest that you order "eggs blindfolded" instead.
Photo by Robb Walsh
To make these semi-poached eggs, the cook would start a fried egg on the griddle and then drop a couple of pieces of ice around it and cover it with one of those steel domes with the hole in the middle that were used to keep a plate of food warm. The result is an egg that's flat, but tastes poached.
It's easy to do at home -- just use a large frying pan with a lid. Try these blindfolded eggs over some cheese grits for breakfast and see if you don't like them better than poached.