>>101924407You get really tender whites that still hold their shape, and if done correctly a viscous custard like yolk.
It's high effort and a lot of waste (unless the restaurant is using the strained egg whites for something). As amazing as poached eggs are, I do not find they are worth all that babysitting.
When done at scale, not as much care is put into it and is similar to a soft boiled egg.
You can try it yourself at home. Try the above method and a restaurant method:
https://www.youtube.com/watch?v=FYE4ZPB0P-k 
