Interestingly** I was watching Raymond Blanc cook a "poashed" egg and he stated that the water "shouldn't boobel"
The reason being the white will cook (denature the protein) below a rolling boil and partially protect the yolk which takes longer to cook (some proteins but mainly fats) so the yolk stays runny - it does sort of work. Leave them longer for the heat to penetrate or let the water get hotter and the yolk will harden too. Dropping them into iced water just stops the cooking process - this applies to boiled and poached eggs.
**this is decidedly a matter of opinion!
