This solves that business of ladling eggs into simmering water with vinegar and/or having whites break off, guessing timing, then having to clean the pan.
I serve poached eggs over toast cubes, bread croutons or on a toasted English Muffin with a cheese sauce.
Simply put an inch of water in a sauce pan, crack eggs into poachers sprayed/brushed with oil or butter, bring water to a boil, turn down to simmer, cover pan, time for 5 minutes. (or, eyeball it!)
Pick up poachers by hand or slotted spoon (they are not hot) and eggs slip out cleanly with a nudge from a fork or spoon, all intact and perfectly done. I've done them without spraying and they still slip out easily.