Perfect Poached Eggs 2 Ways

The first method I developed myself in a restaurant, and the only hard part is that it requires several 2 ounce ramikins (those small dishes in restaurants that hold your side of Ranch Dressing or other condiment) and a large 10 inch skillet (frying pan) that has enough depth for an inch and a half of water. 

1. Put the skillet on the burner, fill with water and turn on the heat.
2. While the water heats, break an egg into each ramikin then set next to stove wherever is convenient and enough out of the way to avoid spilling them.
3. As the water heats, add the ramikins until the skillet is filled (or none are left)
4. Don't let the water boil too rapidly and use a table spoon to spoon hot water over the tops of the eggs until the white is set and no sliminess remains.
5. Meanwhile the egg itself will have cooked inside the ramikin while being held in shape, thus avoiding the loose, whispy egg white floating in the water.
6. Use tongs to remove one ramikin at a time and place 2 on each plate with sides of hashbrowns, and the breakfast meat of choice (already prepared. Eggs are always cooked last). 
7. This method gives a clean and presentable plate that people enjoy due to the cleanliness and neatness, which is hard to come by for poached eggs.