Practice makes perfect. It took me a little while to perfect it, so I'll share the tips that I learned along the way to make it a little shorter time for you to learn it too. I take a small pan and put about an inch and a half or two inches of water in it. That's just enough water to have the eggs float but not be swimming. I crank up the temperature all the way, and when it starts to Bubble I reduce the temperature to about half. You want to maintain a temperature where it's just barely bubbling. Very hot but not simmering. When you get it to that stage, Splash and some white vinegar. More is better than less. I probably put in just under a quarter cup of white vinegar. I take a slotted spoon and my two eggs and crack the eggs directly into the water after I have stirred it so the water is spinning. The spinning keeps the tendrils sort of contained. I crack the other egg and dump it in on the opposite side of the pan as it still spinning and stir a little bit to keep it all spending. After it's been in there for about 2 minutes you can actually flip the eggs in the water so that they cooks more evenly and you get a pleasant even shape. I poach my eggs for about 4 minutes. They will be nice and fluffy with a runny middle. Poached eggs on an English muffin with butter really hits the spot.
Oh man thanks for posting this!! I finally have my hollandaise recipe down to where I can do it in my sleep (trick is to add the butter in cold, in small cubes) and eggs benedict has my heart.