I dont like Jamie oliver much but his method of using cling film for perfect poached eggs works well for me.
Allows you to cook it with seasoning/herbs which adds an extra dimension.
the trick is to drain the egg over a slotted spoon before you put it in the water. that gets rid of the stringy bits. no vinegar and no swilring water required.
the trick is to boil the egg in the water for about 10 seconds before cracking it and releasing it into the pan......this was on a pro Masterchef recently or a programme like that, dropping the cracked egg into swirling water that then holds the egg white in.....
cook for as long as you need them re your firmness of the yolk.....
im gonna give eddies idea a go later, my poached eggs usually come out 'ok' but its more a panic cooking them then flipping sunday dinner! My mate does them exactly like me (cracking them straight in swirly water with a bit of vinegar) and hers are always ace!
I have poached eggs waiting to go into the water. I cracked a whole egg into the poaching pod thingy...then separated another egg and added an extra yolk :-)
I do it the Deliah way - always have done.
Bring frying of salted water to simmer, crack eggs in, cover, and turn off the heat.
Six minutes gives perfect poached eggs. No gadgets, no gimmicks, no mess.