Once you make eggs this way, it's hard to go back. I just add the eggs directly to the water bath while still in their shells, and the end result is a perfectly poached egg. You can then just keep them in the fridge (in my experience they last at least a week, but I usually eat them quickly) and use them as topping for reheating leftovers or eat them with your toast or whatever.
Heat your water bath to 145 degrees Fahrenheit (62.7 C)
Using a slotted spoon or spider, slowly lower the eggs into the water bath and rest them on the bottom
Set a timer for 45 minutes
Fish out the eggs with your spider or spoon and dry them off, then keep in your fridge either in the carton or in a container so you can remember which ones are the ones you poached