Today I heard from a friend, that poached eggs are simply glorified soft-boiled eggs and that there is no way to distinguish between the two except for the form. The only reason anyone does poached eggs is because soft-boiled eggs are kind of hard to peel.
He then told me that you can make a hole in an egg, soft boil it, than because of the small hole you can peel it easily basically eliminating the main disadvantage of soft-boiled eggs: difficulty when peeling.
The result is supposed to be identical to a poached egg.
I have had both soft-boiled eggs and poached eggs many times, and I always felt that poached eggs have a unique taste and texture.
Or is the hole in the egg mimicking the poaching because it lets water in?
You are supposed to make the hole on the flatter side of the egg, where the air pocket is.