too bad I don't like poached or runny in any form eggs.

This way seems pretty goof proof.

Protein (and egg white is nearly pure protein) starts to denature at 108F. If the first batch of still water is hot enough, the surface of the egg white should coagulate nicely without spreading. Then finish cooking in water close to but not at a boil. This is where electricity comes into its own, meaning a stove or electric frypan. It holds a steady temperature once you get the hang of it.

My mother used one of these things:



It seemed like a lot of stuff to haul out maybe twice a month for poached eggs and I guess she agreed, it disappeared some time during my school years in one of our many moves. They work, but it was before Teflon and hers always stuck. Boiling was better.

Obligatory Amazon link: https://www.amazon.com/Modern-Innovations-Nonstick-Stainless-Removable/dp/B0741WD5Q6/ref=sr_1_12_sspa?crid=1GKXAZR6K38S7&keywords=egg+poacher+pan&qid=1693601766&sprefix=egg+poacher+pan%2Caps%2C212&sr=8-12-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9tdGY&psc=1&smid=A49ZDM1KLQVIN

This looks like the best method yet. Julia Child's way sure didn't work worth a crap.

She was a lousy cook and they sucked. Dad used a pan of boiling water and they came out perfect every time.

At least she was smart enough to get rid of kitchen stuff that just plain didn't work, even for the best cooks.