To go a bit OT from poaching ( this is an Internet Forum... ):
I really liked the Dishoom approach to basically a fried egg.
Essentially, crack it into hot oil as per normal fried egg, but then put the whole shebang in a hot oven for 2 minutes.
This combined fry/bake actually works very well, and is 100% consistent and reproducible.
The oven heat cooks the white from above and below, leaving the yoke just right.
Much better than spooning hot oil of unknown temperature onto the top of the egg from a frying pan.
My frying pans have too-long handles to go in the oven, so I used a shallow Le Creuset enameled dish. Sits on the hob fine for the initial fry, then transfers to the oven easily.
Even more OT:
I no longer fry bacon. I always do it in the oven.
Lay the rashers out on greaseproof paper on a baking tray.
180 to 200c, about 8 mins. ( set the timer for 5 mins and check it ).
Walk off and leave it.
Much more betterer, and less faff with flipping it over etc: it's shove-it-in-the-oven, and ignore it till it beeps.
All bacon will have some water content, even the dry cure stuff. Cheap bacon is worse.
Pan frying this will result in water coming out, and the bacon can end partially poached. This is Not Good. Poached Bacon is Not A Thing for good reason. Less of an issue with good bacon, of course.
But even with good bacon, the oven method just produces lovely dry crispy fat, whilst retaining a moist meat.
I cannot think of one single reason to go back to pan-frying bacon.