Bring a pan of salted water to the boil and then turn down to a gentle simmer
Put the egg (in it's shell) into the simmering water and cook for 20-30 seconds - by slightly cooking the egg in it's shell it helps the egg to keep it's shape when poaching
Remove the egg from the water and carefully crack into a cup
Gently stir the simmering water in one direction - The stirring motion is the key here. You need to ensure that you use a tight stirring motion so that the water is moving fastest in the centre of the pan, a bit like a whirlpool. This will ensure that the moving water helps the white to wrap around the yolk for an attractive egg. If the water is moving faster on the outside of the pan than the centre, it will pull the white away from the yolk and you'll end up with an ugly poached egg. You also don't want the water to be moving too quickly, as again it will pull the white away from the yolk. This is especially important if you're using slightly older eggs.
Once the water is moving quickly, gently tip the egg from the cup into the centre of the pan.
Cook for a further 2-2½ minutes, until the white is just cooked.
Once cooked, remove from the pan with a slotted spoon and place onto kitchen paper to soak up any excess water, then serve.