Sous vide cooking makes poached eggs ridiculously simple.  Set the water bath to 64.5 °C / 148 °F, add eggs, and cook for 45-60 minutes (does not have to be exact).  If you prefer your egg yolks more runny, lower the temperature by 1 °C.  Voila- perfect consistent poached eggs that you can make dozens at a time.

A nice Japanese twist is to serve the chilled poached egg in a tsuyu broth and garnish with tobiko, wakame, and green onions (a bit of ginger is also nice).  It makes for a refreshing, slightly tangy starter.