Its not tough to poach an egg, but you might find it difficult to keep your eggs in a neat little pouch when you crack them into water. The secret, is to make sure to swirl the water a bit before you crack the egg into the pot, and then grab an old aluminum can.
The swirling motion will help keep the egg together in the center as it cooks. Cut both the ends of an aluminum can and when you're ready to poach an egg, rub the insides with a little bit of oil, and lower it into your hot water. Crack the egg into the can and when the egg solidifies pull the can up and set the timer and let the egg cool and pull it out with a mesh ladle when its done.