Forget egg poachers! Forget those rubber cups!
The easiest way to poach eggs is in a pan of simmering water. You slowly slip each egg into the pan of simmering, salted water and cook for 2 ½ to 3 minutes. We demonstrate it in the video below.
We also repeated it adding a little vinegar (2-3 Tb) to the water to keep the white from spreading. The vinegared version then requires that you rinse off the eggs before serving in a bowl of warm water.
Both methods work great and easily scale. You can get 4-5 eggs in a 3-quart pan and 8 or more in a larger frying pan.
Below is a photo of the vinegared version.