Lunch break

I hope that plastic wrap is BHP-free. Personally, I prefer a more natural looking poached egg: a little white vinegar in the water will prevent the whites from breaking apart, and you can help the form with a slotted spoon. But for a crowd, your "sous-vide" (daisy-seal-a-meal?) technique looks efficient. I'll certainly try it.
We've been surprising breakfast guests with the completely outré use of soft-boiled eggs (in little egg cups). It seems audacious, it's so retro. Why did people ever give these up? It's a wonderful ritual to tap them to take off the top, and served with some good cheeses and serrano ham or such and fruit on the side, it makes for a simple little breakfast.

Sounds carcinogenic to me... mmm toxins.

This seems like a quick, easy way to poach an egg, but unfortanately, it's not considered safe to cook with plastic, because it can leach into your food when heated. I never microwave in plastic dishes or even cover a ceramic dish with plastic wrap in the microwave. Boiling ordinary wrap seems the worst of the three. I won't even use those oven ready chickens that you cook directly in the bag. (I actually cut the damn chicken out. Talk about making working for yourself!)

I could only quickly find this link, but I'm sure there are a million authoratative sources backing this up, or at least questioning the practice.

http://www.cleveland.com/healthfit/index.ssf/2009/07/microwaving_foods_is_safe_but.html

I've always been a little uncomfortable about cooking in plastic, too.

I was just reading the Momofuku cook book and they advocate "slow poaching" eggs by cooking them in their shells at 140 degrees F for 40-45 minutes. I haven't tried it yet, but it sounded interesting. They do it that way at the restaurante because it makes holding the eggs easy, too. Of course, you are supposed to bring food to at least 160 degrees F to kill salmonella, but some of us like to take our chances.

I second the soft boiled egg endorsement.

I don't know how many people constitutes a "crowd" with respect to having poached eggs, but when I was working in restaurants (of decent quality), the procedure was to have an ice water bath ready. Start poaching eggs (with a bit of white vinegar in the water, as noted above), and the first half of eggs (after getting almost poached) go to the water bath. Second half of the eggs get finished off and placed to be served, then the eggs from the water bath go back into the hot water to be finished. Voila!

which reminds me, long ago Ezra asked about least useful cooking gadgets -- mine would be the elaborate egg poaching pan that some salesman managed to foist onto my wife and son by sniffing dismissively at my use of white vinegar in the water. I never use the thing.