I never see the difficulty in Poaching eggs. Here's what we do, and they never seem to fail.
Use a frying pan with a lid.
Fill it 3/4 full of water, and bring it to the boil.
turn the hob down to the lowest simmer.
Crack the eggs, gently, into the simmering water and replace the lid.
leave for approximately 2 – 3 minutes (have a check occasionally)
et voila!
edit: I've just seen starsteven's post and concur, but find a lid works real well.
Nb. A lid works real well for frying eggs too, with a little butter. I hate the taste of eggs fried in oil. 😐