There is truly no finer way to prepare an egg than to poach it... softly. I think soft poached eggs are my favorite way to eat eggs. Of course it's not appropriate everywhere, but I love runny yolk like I love my right arm, and in the soft poached egg, the yolk is perfectly runny. I like them on toast, on salads, in noodles, in soup... If there is a place I can put a poached egg, I will try my best to put a poached egg there.
One of the best poached eggs I've had at a restaurant was at Momofuku in Manhattan's East Village. The entire white of the egg is soft and gelatinous, while the yolk is suitably creamy. I imagine they use room temperature eggs and cook the egg at a consistently low heat for an extended amount of time, but I've not yet tried to achieve such a feat. It'll definitely be something to attempt.