Great poached eggs are not nearly as difficult as some people think. Simply bring salted water top a boil. Back off the heat until the water is still. Place your eggs into a ladle, and gently lower them into the water, and hold them just until the egg white starts to set. Then pour the fully into the pan. This keeps them from sticking to the pan bottom. let them cook for about 3 minutes, then lightly jiggle the pan. The egg whites must be firm and not jiggle at all. When the whites are set, use a slotted spoon to remove the eggs from the pan.
Egg whites set at about 155 degrees, while the yolks begin to set at about 145 degrees (if I remember correctly.) But remember, The water is hotter than is the egg. So, the heat will migrate from the hottest area to the coolest. The egg white, being on the outside, gets hot first. This allows the white to set before the yolk.
Just remember to salt your water, as this is what seasons the egg, and never let it come to a boil, as the agitation breaks it into a whole bunch of little pieces before it has a chance to set. You will get your perfect poached egg.
Seeeeeeya; Chief Longwind of the North