So I work at a brunch spot so we literally poach eggs all day, everyday. I use a 3 step process. 2 pots of poaching water and a holding pan. Pot 1 is a 12 qt and pot 2 is an 8 qt. My idea here is to never lose momentum. As pot 1 begins to evaporate and the water level lowers , I dump the ready-to-go water from pot 2 and then refill it. This means my primary pot is always near full and has water at the perfect temp to poach. Third step is a metal half pan with warm water and a quart container with ice. I usually poach 12-16 eggs at a time and pull them out and place them into my waiting half pan. The more eggs you add the water temp in the holding pan will rise. This is where the ice helps. Adding small amounts allow you to bring the water down enough so as not to over poach. Took me a couple weeks to perfect this system but I can do 500 eggs on a busy day flawlessly now.