On Mar 1, 11:08 pm, Dave Smith > wrote:
>
> I eventually smartened up and learned that lifting the egg with a slotted
> lifter or spoon, setting it in a saucer, pouring off the water, then
> holding the slotted utensil in place and inverting the plate, egg and all,
> drained enough water to avoid that problem.


Using a slotted spoon works for me, too. But I rest the spoon with
the egg still in it on a clean dishtowel and dab the top of the egg
with a clean paper towel to get the excess water off. And I love
those poached eggs on a toasted split open lightly buttered English
muffin. Yummmm.