Yesterday I asked about this bulk poaching method in McGee. No responses so I had to go with it anyway. Turns out I was cooking Eggs Benedict for eleven people. The bulk method worked beautifully, as did the Hollandaise. The tricky part is getting the ham on the muffins in time to grab the eggs as they bob to the surface.
That method, in case anyone's interested, is this. Use a tall stock pot, for every litre of water add 8g of vinegar and 15g salt. I used four litres to get enough liquid. Once it's on a gentle boil, you drop the eggs in. When they're done (about 3 minutes) they float to the surface and you scoop them out with a slotted spoon.
This technique works best with very fresh eggs, which have more thick egg white than thin. You'll still lose some thin white, which will end up floating around the water, but that's fine. You also end up with lovely, boobie-shaped eggs, as the outside of the white hardens slightly as the egg falls down through the boiling water.