I’ve never seen anyone else do this either irl or in a video but I’m sure lots of people do it. When I make a grilled cheese I mayo both slices then put both slices in the pan at the same time rather than stacked in sandwich form so it takes half the time to cook and I don’t need to flip it.
I do the old school lowest heat and swirl the water before putting the egg in for 4 minutes, works fine for me. I’ve tried double boiling in a ramekin and it works well if you need to do a bigger batch but I don’t like the shape of them.
If your eggs are more than a couple of days old, don’t poach them. Fry or scramble will both be fine, but poachies need the freshest eggs you can get.
If you must poach an older egg, line a cup with cling film/Saran wrap and make a parcel of the egg then poach for the usual time. It’s not as pretty, but it pretty much works.