My youngest daughter's boyfriend is a foodie, which is a must in our family.  He also enjoys cooking which is an added bonus.  When I was growing up, my parents had a special egg poacher.  There were these plastic cups that nested into a special holder that acted as a double boiler and the eggs poached into a dome shape.  The advantage of that poacher was no loss of egg white, and you could make multiple eggs simultaneously.  However, the poached eggs tended to have a rubbery texture! I remember a few years ago, my daughter's boyfriend called me from New York asking me how to poach an egg.  I explained to him the basic technique and what was important. Several years and many dozens of eggs later, he has mastered how to make the perfect poached egg!  The above picture was breakfast with roasted garlic and herb sourdough. The poached egg was cooked to perfection!

Poaching eggs should be done one at a time which makes it difficult when feeding a crowd.  You can add multiple eggs into a larger saucepan of water, but the swirling technique helps keep more of the egg white coagulated around the yolk rather than spreading in the water.