These tidbits, especially the Hollandaise, rate more than knives and forks up. Conquering Hollandaise is easy and useful. It is also the gateway to things like Bernaise for your steak.
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Might work, I poach at 180* and it works perfectly. I don’t think you can pour the water directly on the egg tho’, I think it might disperse the egg. Who is going to try this first 
I thought shirred eggs had to be cooked in a container in an oven (dry heat)
Wet heat is steamed or coddled.
At least that’s how I learned it.
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Same. I’ve made stirred eggs in ramekins: bottom was a round of toast, then ham, cheddar, then crack an egg on top.
Great with hollandaise, too 
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My kiddo fell in love with eggs benedict a few years ago, so we make them on the regular. I don’t have a problem with the Knorr hollandaise packet, for me it tastes pretty good, especially for a quick, fancy-feeling breakfast. I usually make a half-packet at a time and it will hold for a few days in the fridge. I’ve got the process down to 10 minutes - if I cook the hollandaise in a glass measuring cup in the microwave *gasp (one minute with milk and powder, add butter, one more minute).
I learned a poaching technique from Cook’s Illustrated, and it works for me consistently. I will crack each egg into a mesh strainer and give it 30 seconds or so to drain the watery egg white, then into a bowl. I’ll bring a saucepan of water to a boil, stir a little splash of vinegar in, plop in the eggs, cover, and turn the heat OFF and let sit for 3 minutes. They turn out nice and clean since the wispy part is drained off, with set whites, and nice runny yolk.
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Ok…so Im probably doing it 100% wrong but they come out right, so…
I have a stack of old-school Pyrex custard cups. I put in water to the little line (just measured…1/3 cup) and add a pinch of salt. Gently crack the egg into the water.
Cover with a paper towel or a microwave shield (because this has a high success rate, but I have my moments) and in my Frigidaire Gallery micro, cook on high for 48 seconds.
If it’s not quite done, flip the egg over with a fork. If you need, pop it back in for 10 seconds.
Egg sizes vary slightly, so it’s not something I’d do for company, but its fast and efficient on a work day.
For two, I put each one in its own cup and total about 1:35 ish. (I don’t do 2 often so I havent dialed the time in exactly)
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I appreciate the tips. I do. I really, really do.
BUT unless I’m in a spectacularly good mood and feeling super-duper-confident AND am alone in the house — just in case things don’t work out … like every single time & with every method under the sun I’ve tried which makes me fly into a blind rage yet again, this is probably not happening 
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Modified Tim method with moderate success. I think this can probably be done successfully with a little fiddling with the time. I brought the water to a boil in the cup and dropped in the strained egg, covered. At 1:20 it looked done but no…poured it out and lost some egg white but managed to get it back in the cup without breaking the yolk. Poured over more boiling water waited, then zapped it for twenty seconds at 30% power. Perhaps a thick mug would work better than what I chose as it would retain the heat better. It has possibilities but a lengthy procedure when a pan would be more effective and efficient. A good suggestion if your micro is not adjustable!
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I get it. I truly do…as accomplished as we all are in thr kitchen, we all have that one bloody thing that defies our every attempt to master.
It’s a bummer bc I really do love me some poached eggs with hollandaise.
OTOH it’s nice to go out for something that other people make better 
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If you can find these on eBay or Etsy, they make perfect poach eggs. I use them about fifty/fifty with the very gentle swirl and drop the egg into the center with a custard cup method. I have also seen individual ones with feet and a loop at the top of the wire for easy lifting. As with all things tinned, care is persnickety. I soak a bit, scrub with a rough dish cloth or natural fiber pad, rinse, and dry in the toaster oven at about 220, low enough to dry the crevices (which, if not fully dry, may rust, but nowhere near hot enough to imperil the tin.
