McGee's bulk egg poaching method

I'm cooking breakfast for our little food co-op tomorrow. Once a fortnight, we send someone out to Flemington to buy fruit and veg for the 11 households. This means we get a staggering quantity of stuff for about $25. Bargain! Then we meet up at someone's house and have brekkie before divvying up the loot.

I was planning to do an ordinary fry-up on the BBQ, as that's an easy way to cater for the crowds. The weather looks like it's gonna be shite though, so I've changed my mind and I'll do Eggs Benedict. You might think this is a bit ambitious for a crowd, but I actually think it'd be easier to coordinate than most other dishes.

Hollandaise, despite its temperamental reputation, is actually dead easy to make, now that I have the tip given to me by the main dude at my favourite cafe, Martini. All the recipes you read talk about complicated strategies involving double-boilers and simmering over boiling water. Turns out that's the bloody hard way. Instead what you do is heat up your butter and dribble it into the mixture while madly whisking. The butter's heat cooks the mix enough for my tastes, and you still get the nice thick sauce (which is caused by emulsification just like mayonnaise, not protein coagulation). It's always worked perfectly for me. Probably not hot enough for the food hygiene nazis but fine for me.

Now the tricky part of my plan is getting that many poached eggs out without there being quite a delay between each person. I'm planning to try the method given in McGee that is supposedly how it's done in restaurants. You salt the water to a fairly precise ratio, bring it to the boil and then just drop your eggs in. When they're done, they float to the top and you scoop them out. I haven't got the book to hand so can't tell you the secret ratio.

Has anyone used this method? How'd it go?