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.
Food Science Institute 
This is the only way to poach eggs. When I see people poach them one at a time in a swirling vortex, it makes me cringe! They always say “do this to keep the eggs from shredding” and while they are saying that, the egg is shredding even worse! Plus, who wants to stand there an poach one egg at a time…
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Actually, I have swirled 4 at a time, but it isn’t necessary!
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Thanks for the great tip. I’ll have to try this!
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