Originally Posted by Addie
I have two rings with a handle that sticks out of the water. I gently drop the egg into the ring and let sit in hot water. Perfect circle of poached egg. I don't know where I got the rings. I have had them for more than thirty years. Using a tuna can with both ends cut out will give you the same effect. Just use tongs when lifting can out of the water.
I've used the tuna can method--I also used biscuit cutters, but with fresh eggs, the vortex method works well. Except, I've got 2 burners going with greens and grains, so opt to use the microwave egg poacher because I only have 2 hands and keeping an eye on three pots is a challenge first thing in the morning.