[Cooking more than one poached egg at a time]

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.

[Hollandaise sauce]

The classic way is to store it in a thermos flask/container, although there are probably some food poisoning aspects if you store it too long.

Otherwise you can put your sauce pot over another pot containing boiling water and whisk. Note that you want the steam to heat your sauce pot, it shouldn't touch the boiling water. That will gently reheat the sauce and hopefully (no guarantees..) prevent it from splitting. Check the temperature frequently, you want body temperature, not much more.

Someone with experience from resturant kitchens will hopefully come in here and tell us how it is really done. 

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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.

[Hollandaise sauce]

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