I really want you to try doing it and let us know how it works. My curiosity has been driving me nuts since the thread was started. What kept me from chiming in was not only a total lack of experience, but mystification in terms of motivation. The application escapes me in terms of how I understand a poached egg should be served; i.e., white set, and the yolk still (at least slightly) liquid. In practice, when poaching the white protects the yolk from overcooking. In service, it is a way of bringing "egg sauce" to the dish.
Of course eggs are definitely one of the most intensely personal of the "your mileage may vary" foods; and you may like your poached eggs cooked through. I don't mean to pass judgment on your taste in eggs -- and can almost guarantee that you don't like them as underdone as I prefer mine. To my mind, slow roasting in the shell, or proper "hard-boiling" does a better job of presenting a fully or near-fully set yolk.
To slow roast or bake an egg -- Place as many x-large eggs as you like on a baking sheet in a cold oven. Set the oven to run at 190 or 200 and bake the eggs for 1 hour. Ovens vary and you may have to fool around with this a little to get your temperature right. This assumes your oven can hold that low a temperature with reasonable stability, some old thermostats have too wide a deadband. You can also cook eggs this way in a crock-pot. If you want to serve warm, hard-but-not-overcooked eggs, as though cooked in a fire's ashes... this is a wonderful method.
The "French" method for boiling an egg, is to place between three and 18 eggs in a pot of appropriate size with enough (unsalted) water to cover by an inch. Bring, as quickly as possible, to a full boil. Cover and remove from heat. Allow to stand for 4-1/2 minutes ("French," with yolks just set enough to slice), or seven minutes (English/American, with fully set yolks but no dark band). After the desired time, drain the cooking water and replace with fresh, cool tap water, and allow the eggs to stand another 10 minutes before peeling.
At altitude, you may want to salt the water to raise the boiling point. The number of eggs limits are set so that a home stove will bring the water to a boil within a reasonable time range.