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How do you get a poached egg to coagulate evenly and professionally?

How do you make a poached egg without it getting all messy when you break the egg into a pot of boiling water? I find that it is hard to get the egg to coagulate cleanly and evenly when making poached eggs. Someone suggested using balsamic vinegar which helps a little bit but the vinegar is messy in itself. I have also tried putting the egg into a special poached egg pod, but it is hard to get the egg out.