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I've never used an egg poacher. Just a skillet of simmering water into which I break an egg or 2, spoon some of the hot water over them, & a couple of minutes later remove w/a slotted spoon. Skillet easier to clean than when used for scrambled eggs.

Much of what I do in the kitchen is more involved--like cutting up cauliflower (messier & takes longer) or raw chicken (more unpleasant).
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