A happy side-effect of quarantine is that I discovered the secret for cooking poached eggs without the albumen dispersing throughout the water. In other news, I'm down to my last 20 eggs.
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The fine sieve idea is new to me... but the "gently slipping" part was the bit I always found difficult, and is where my "innovation" lies...
(Sshhhh... I've been putting an approximately-3" cylinder into the water first, and breaking the egg into that, before gently lifting it out the water. It just avoids the rush of water that disturbs the egg when it gets displaced.)