You Need: An egg poacher.
You Can Use: Ramekins and a skillet.

Drop a teaspoon of butter into as many ramekins (custard cups) as you need eggs, then place them in a large skillet. Add about 1⁄2 inch of water to the pan and bring it to a gentle simmer. Crack an egg into each cup once the butter has melted. Cover with a lid or foil and simmer for 4 to 7 minutes, until the yolks are done to taste. Remove the cups with a slotted spatula.