On the basis that you might well be serious(?).......I have seen well known chefs poach eggs in hot water(without a container)and it seems the secret is:
THE WATER MUST BE MOVING WHEN YOU CRACK THE EGG AND SLOWLY DROP IT INTO THE WATER
So,from what I understand;first bring the water to the boil,then stir it quickly,then drop the egg in.The revolving water has the effect of keeping the Egg White in touch withthe Yoke...............thats the theory anyway!
Apparently the egg tastes better from not having been cooked in an aluminium'boat'but I cannot vouch for this reasoning....
Of course you could be taking the p*ss-in which case ignore the above!!!/forum/smilies/wink_smiley.gif
(please try this at home before causing carnage on the bank/forum/smilies/big_smile_smiley.gif)