eggs poached

http://smittenkitchen.com/2008/08/how-to-poach-an-egg-smitten-kitchen-style/

Feb 2009
I'll try again this morning using the swirling method and lower heat.

September 2009
Here is a method that is not poached but worked in the small cast iron pan.
An ex-girlfriend's mom used to be a short-order cook and I learned the best way of frying eggs from her. Crack the eggs into any pan, let them set or crisp edge, then pour about a shot of water per egg between the eggs into the pan (some use butter). Cover the pan for a few minutes and voila. This works with sticky pans as well; if I'm frying one or two eggs I use a 10" All-Clad LTD and a lid from a 3Q saucepan. Never a stuck egg in my 15 years of doing it this way.

The writer says nothing about how hot things should be before the eggs goes in. I preheated the pan as others recommended. But then I put the heat down and raised the pan if it was boiling too vigorously.
It did stick a bit, but was easy enough to slip out with a sharp spatula and did not need to be turned over for cooking on the top. The egg held together much better than my poached eggs using the swirling method.