In restaurants they use poachers, I’m sure, which cup the egg to make it smooth and give it a “perfectly-shaped” contour — gots nothing to do with the flavor, just the plating.

Anyway, how about this modest refinement: turn off the heat entirely. I think the enemy here is agitation. The yoke must be protected, and for that the white armor needs to be solidified in peace. So maybe try water
that has recently been heated to a boil but is no longer excited. And, like your friend said, slow immersion is also what it’s all about. Full disclosure: I’ve never been successful at this method, but Ibe seen it done :).

my friend gave me the tip for that one: in a skillet half covered with simmering water, then you put a lid on it, let the water boil and the steam cooks the top of the egg. you pull it out right when the yellow yolk gets a white-ish film over the top of it.

1 teaspoon of white wine vinegar to 1 pot of barely simmering water. stir in a roughly circular motion. add the egg (I like to poach them one at a time), poach for 2-3 minutes, lift out with a slotted spoon and use as needed.

you’re not the first person who’s expressed bewilderment at poaching.

maybe I should do a demo later this week.