Susan Caie

I know all the theory behind poaching eggs but how do i do two at a time in the same pan. If I swirl the water the first on has a lovley shape, but what do you do with the second egg use a new pan or swirl agin but that upsets the first egg?? Help please.

Thanks for your suggestions. I have tried storing it in a flask, but like you I'm sure there is a way that resturant kitchens really do it.

Can you tell me what the best way to reheat hollandaise is? Or how do you keep it warm for a while?