Riverwalk, I envy you, try as I might I have never been able to poach an egg by that method, my attempt looks more scrambled than poached.
To overcome that I use an egg poacher pan. Look at the picture, you see the little cups, they are supposedly non-stick. Don't believe it, I grease every cup with a smear of Flora.
Fill the pan with water, you need just enough for the cups to float. Place it on the hob and bring to the boil. Crack the egg and tip the white and yoke into the cup, repeat for as many eggs as you are cooking. Cover with the lid and cook for three minutes, sometimes a few seconds more if the eggs are larger, you need to watch them. Once cooked, tip them straight out.