Oh, do I love poached eggs. I have looked for a recipe for myself several times via enet. It seemed that only one topped them all, or I cook better with this one. Here's the link, and enjoy:

http://whatscookingamerica.net/Eggs/PoachEgg.htm
Source(s):
Personal Experience

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put eggs in a large pot of water,make sure water cover the eggs. Turn on the heat when water starts to boil...add salt and pepper and tsp of vinegar...Its delicious.
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The egg is cracked into a pan of simmering water and simmered until the egg white has mostly solidified, but the yolk remains soft. The 'perfect' poached egg has a runny yolk, with a hardening crust and no raw white remaining.

Fresh eggs will yield the best results. Broken into simmering water, the white will stay clinging around the yolk, and the egg results in cooked albumen and runny yolk.

To prevent dispersion of the white of the egg, a small amount of vinegar may be added to the boiling water. Stirring the water vigorously to create a vortex may reduce said dispersion. Special pans, with several small cups, allow a number of eggs to be poached at the same time; silicone "poach pods" allow one egg to be poached without risk of dispersion. Other methods of producing poached eggs, such as using cling film to keep the egg perfectly formed have been documented.

If the eggs are at room temperature, the cooking time is 2 mins 30s to 2 mins 40s. If the eggs are taken from the fridge then a longer time of about 3mins is required. Dipping the eggs into cold water for a few seconds immediately after taking them out of the boiling water prevents over-cooking.

Watch this video link:-

http://www.youtube.com/watch?v=Bxvxwk3TFPQ
http://www.videojug.com/film/how-to-make-poached-eggs
http://www.5min.com/Video/How-to-Poach-Eggs-73947757
http://www.youtube.com/watch?v=KtZ14xEbgzg

Go to this site where you get step by step Instructions:-

http://www.ehow.com/how_2636_poach-eggs.html

http://www.wikihow.com/Poach-an-Egg
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