Use a cast iron pot, it’ll hold heat the best and the temperature of the water won’t vary too much at all.
Also, use a sieve and ramekins – you might think you can create a poached egg without this process, hands down it’s better to follow the process.
Drop the egg into the water with only about 1/2 inch of space between the ramekin and top of the water. And, don’t be afraid to cook all 4 at the same time, especially in a cast iron pot.
Lastly, don’t be afraid to use a spoon to fold the white over on itself. When I dropped the third egg in it buddied up next to it’s neighbour and I freaked out.I set it sit for a moment (about 15 seconds) and then used my spoon to ever so gently push them apart. That’s how I learned I could move the whites around, folding them over and helping to keep that round shape.So, all in all, I can how poach eggs!