Going to do a salad with a poached egg on it. Poaching to order is not possible in our situation, simply reheating them in simmering water is all we can do. How do you guys go about this? I've only done it once but I salted/vinegared some simmering water, cracked a few eggs into the water at at time, pulled out with a slotted spoon, shocked, drained and trimmed the ragged albumen. Put into individual pint containers with some oil. It did work but it didn't seem to be the most efficient in terms of time (only a few eggs at a whack) plus I had to deal with a couple broken yolks. Anyone else know a better way?