A link that I found when I was just looking up some preparations. http://www.b3ta.com/features/howtopoachanegg/
Damn funny, especially that guys comments but thats now how I cook my poached eggs. I actually have 2 types of preparations.
1) Heat a semi deep frying pan (not flat, but with a little bulge so that the egg doesnt run all over the pan) for a few tens of seconds and place a piece of butter in the middle. Once it melts crack an egg close to the pan(so that it doesnt splash all around) and let it drop into the pool of butter. The eggs settles down into the pan and forms a nice poached egg. I dont like runny eggs, so I leave it on a while so that the yolk hardens a little. Take care to see that the white doesnt turn itself into fried eggs.
2) Same as above except that instead of butter have a small quantity of water(not too much, but more than the butter). Then crack the egg on the pan and wait for it to cook. The advantage here is that the white will not fry, thanks to the water(remember to have sufficient water), but then the egg is not enhanced with the taste of butter.
Of course, covering the pan with a lid will help in steaming the egg so that the top of the egg is also well cooked and it is not too runny.