It still involves some trial and error, as in
a) males may be able to whisk with one hand and break eggs with the other, but I can't. The result was many fancy Chinese goldfish eggs and/or much white froth boiling over the edge of the pan. I need a shallow glass dish to slide the egg in; also to stop whisking while I do it. Also room temperature eggs.
b) The egg sinks at first. Hence one needs a no-stick pan.
c) You can only do one at a time. Others can, and must, manage several, but not I. (Nor the cook, either.)
But oh poached eggs are wonderful. They plump up where fried eggs flatten and boiled eggs go dense. There Can Be Only One is probably fortunate, or I'd eat more than I should.