Learning the Art of Poached Eggs

Last weekend my roommate Jenna taught me how to poach an egg without a poacher! I have never attempted nor tried a poached egg. It always sounded so fancy and I just assumed that meant very very difficult to make with fancy equipment. But I learned that it is actually really really easy and doesn't require hardly any equipment. Just the stuff you more-than-likely already have in your kitchen cupboards: a frying pan, eggs (of course), bread, and a splash of vinegar, spoon/measuring cup, a ladle or spatula. The vinegar is supposed to keep the egg white together.

Directions
1. In a medium sized frying pan simmer water and a splash of vinegar enough liquid to reach 1 1/2 to the bottom (or about 1/2 of an inch from the top lip). 2. Put your egg in a measuring cup or spoon and gently set it into the middle of the simmering water. I am told that you can push on "the white" to keep it close to the yolk (however I haven't tried this yet). 3. The egg should be done after 3-5 mins. Take it out of the water gently. I used a ladle to do this. I can imagine you could also use a spatula. 4. Set the egg on a piece of toast (or by itself) and chow down! It breaks really easy and it doesn't have a ton of grease all over it.
I am feeling really redundant, but Smitten Kitchen also has a really great "how to poach an egg" recipe (I swear she doesn't pay me to advertise!). How do you poach your egg? Any advice on mine??