How do you get a poached egg to coagulate evenly and professionally?
Acidify the water with lemon or white vinegar (balsamic vinegar would be a waste to use for this, plus would stain the eggs) to facilitate protein coaugulation.

When the water is boiling, break the egg in a small dish, then create a whirpool by stirring the water just before putting the egg in. This will help to make the white coaugulate around the yolk. Gently pour the egg from the dish into the whirpool.

Also, I find using eggs at room temperature works better, so if you are storing eggs in the fridge be sure to take them out a little bit in advance.