Poaching is pretty straight forward, but like most basic stuff, there steps worth noting to save yourself a lot of grief.  Before you poach an egg it is very useful to have three things:

1) The freshest eggs you can get your hands on.  Week old eggs are fine, but the whites are going to break apart and fill the pot water with stringy egg white shit.

2) Vinegar.  Vinegar helps the egg whites coagulate more quickly.  You only need a couple spoonfuls added to the boiling water.  Also be sure to salt the water so the eggs are seasoned.

3) A slotted spoon.  Those poached eggs aren’t going to remove themselves.  You’ll need a way of draining the water and gently lifting the eggs out without breaking the yolks.

Put your cracked egg in the bowl.  You can crack and drop the egg directly into the water, but if you break the yolk you’ve got a buffer using a bowl.  Not to mention using a bowl prevents boiled water splashing and gently drops the egg.

Pot of water boiling, salt added, pour in a couple tablespoons of vinegar.

Ease your egg into the boiling water.  Using a spoon, gently scoop under the egg to make sure it isn’t sticking to the pot.

Depending on how you like your eggs, it should take about 3-4 minutes for the whites to coagulate.  The egg will float to the top.

Remove egg with a slotted spoon and either drop it in a bowl of cold water, or just add it directly to the dish.

NOTE:  If you cooking for multiple people, a large bowl of cold water will keep your poached eggs ready while work in batches.

The rest is up you.  Eggs Bennedict, a warm salad, piece of toast.  Delicious, gooey yolk will ooze out and make the meal.