Steve Pope wrote:
>
> Dave Smith > wrote:
>
> > I find that laying them in a saucer, holding the egg in place
> > and tipping or inverting works even better. The paper towel
> > doesn't do anything for little pockets of water on top.
>
> Little pockets of water on top?
>
> If your poached egg has cratered, you have already failed.

Not cratered, but there are usually strands of white hanging about that
pick up water and hold water that wont drain unless tipped. They taste
fine, but they do hold water.