As is so often the case when someone raises the specter of a special purpose device, my response is “I use a pot.” Yogurt maker: I use a pot. Rice: I use a pot. I just ran up and counted - we have 26 power outlets in our kitchen. Plugged in are a coffee maker, a kettle, a toaster, and a small microwave. Clearly this house was built for small appliance mavens. Of course it’s all on only two circuits so that’s a problem. Rant over. For now.
For Egg McMuffins I use a homemade ring mold (top and bottom cut off from a can of–as it happens–Thai red curry. Ring in the lightly lubed pan, egg in the ring, water in the pan, cover. As near as I can tell this replicates how McDonald’s makes them. Regardless, it comes out cooked through but not overcooked. Definitely not poached.
For poached the deal for me has been cracking the egg into a little bowl and slipping the egg into the boiling water from the bowl. That’s it. Vinegar and stirring help cut down on strings but that’s all. It may test the Mrs. patience but I can probably get a video for @Harters if John wants to try again.
