The gentle stirring is the key part as it creates a little vortex so that when you break into the pan it forms the shape, with the vinegar and salt binning it.
A lot of people have the water too hot - a light simmer will make it fluffy at the right temperature. If the water is warmer, you need to knock time off.
Some will say a minute and a half whereas others say two, but I go to two a half with the last thirty seconds with the heat off. You get the knack of your stove.
Did you know you can prepare lots in advance, too? It's a pain cooking poached egg after poached egg in the morning, so you can cook them and cool them.
Lots of iced water, put them in carefully after cooking, and they'll last a day or two for a quick reheat. It's how restaurants cook them quickly and perfectly.
