Steamed? Sorry. I replied before I read @linguafood 's response.
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I think the fact that coddled eggs are taller is a function of the cooking vessel, but you can coddle an egg in something wider than it is tall, like a ramekin or custard cup. The Royal Worcester coddlers have that nifty screw on top to allow for complete submersion.
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So you’re in the “poached has to touch the water” camp?
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And after mine 
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Yes, I am.
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OMG! If we aren’t careful a thread on eggs Benedict may be a candidate for being moved to cookware!
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No no no no no!
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You can also sous vide a “poached” egg. It stays in the shell. I tried it once, a bit fussy and not faster the first time, mixed results. I think you could master it but why unless you’re going to make poached eggs all the time. There’s also the muffin pan method if you’re making a lot. I never tried it.
If I have all the ingredients at home for EB or eggs blackstone, I’ll just made an over- medium egg in an egg ring. I prefer jammy, jelly like, or like a bit underdone ramen egg. I’m okay with a runny yolk but given a choice or making it myself, I’ll go with over-medium.
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A delicious Eggs Bennie-like dish (called Colonel Hitchcock eggs on the menu) from a local cafe. Grilled ham and sautéed greens (chard) on grilled housemade English muffins with vast quantities of lemony hollandaise. Super delicious but I probably won’t eat anything for 24 hours after eating all of it. Wish a half order were available.
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I don’t even eat eggs and I noticed this method from @Nannybakes because she cooks so beautifully and seemingly effortlessly.
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I’ve done it about 5 times so far with positive results, surprises me every time. I like to strain the egg prior to placing the egg in the water to get rid of the “ fly away “ whites.
The only problem is if you need more than one egg!
And thank you for your kind comments.
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I do this all the time. Its fast and easy.
I can’t remember now if I tried that method after you posted about it, but I bet I would if it worked for me 
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Ive done two…i put each in its own custard cup extend the time.
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See the Serious Eats article and follow it closely. Their instructions were to cook at 80% power for 1:20 but I could see mine was done in one minute.
Thanks, that’s what I considered doing but I haven’t had the need for two as of yet. I still think it’s a little quicker in a small skillet 
I am almost 100% sure I did, and they didn’t come out. I think the egg yolk was half hard-boiled, half liquid. Also, our microwave can’t be adjusted for power percentage, so that might be an issue, too.
I am not meant to poach eggs at home 
But you’re so good at everything else, so you can just delegate poached eggs to a lovely restaurant experience!
And yes, I think it’s critical to reduce the power to have success. It must also be 8 oz. of water.
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Since poaching is done at a temperature lower than boiling or simmering, I wonder if you couldn’t just crack an egg into a small heat proof vessel like a Duralex glass, pour in hot water from a kettle, put a small plate on top to conserve heat, and wait for it to be done to your liking.
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A pourover egg. Lol
Let me Google. I bet someone has posted about it.
Some coffee shops use their espresso machine steamer to cook eggs for breakfast sandwiches in Toronto. .Not poached. I’m just mentioning another way to cook eggs without a stovetop
I only started poaching eggs and I only started making Hollandaise in late March 2020. This is after a 20 year brunch habit, where I went out for brunch with friends or family once or twice a weekend, and ordered bennies a third of the time.
I am pretty sure I followed this method
And this one
.
I used Eggs.ca Hollandaise recipe when I first started making Hollandaise. Now I wing it.
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