I've only ever tried poaching an egg once before this last week, and it didn't go so well. It was more like scramble-poached egg. Not the desired result!
So when a friend on FB showed her perfectly poached eggs, I had to ask HOW??? I did what she said and ...
What to do?
Bring water to the boil (I found about 3 inches worked well) add a generous splash of vinegar (1-2tb?) Make sure it comes to the boil again, swirl to get a whirlpool effect then crack the egg into the middle of it, quite close to the surface of the water. Wait about 2.5-3 minutes then remove with a slotted spoon, or as I did, with my Tupperware whisk. The yolk remains runny... just try it a couple of times to work out the timing for what YOU would personally call 'a perfect egg texture'. Enjoy!