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For quick eggs, I use a microwave egg "poacher":

So easy. Just break the eggs into the four wells. Make sure the yolks are pierced. Then just 2 minutes @ 80% power.

HOWEVER, I would not say the eggs were "poached". I would call them hard-boiled eggs with a soft (not runny) yolk. I'll do an extra 10 to 15 seconds to make the yolks a bit harder. Cooking time can vary a little depending on the size of the eggs. Reducing the cooking time to get a runny yolk also leaves the white runny.

For me, the only drawback is that the shape is such that I can't make deviled eggs out of them. But they're great hot or cold, or chopped up in egg salad or chicken salad or on a Chef's Salad.
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