I love cooking poached eggs at home.
Assumption: This is all sea level (+/-15 metres).
I went to a hotel with glass walls to the kitchen and watched the way they prepared the morning cooked egg orders.
On one stove top, they had an enormous pot (felt like it would cover all four of my stove-tops at home), gently simmering away at some (unknown) temperature. (The water had almost zero egg-white scum floating in it).
The chefs would drop eggs from cups into it, set timers, and then pull the eggs out after the timer had gone off.
This seemed to be an amazingly polished perfection of the process of cooking poached eggs. There could easily have been 10 eggs in at once, with room for fifteen.
My question is: What is the temperature of the massive pots of water at hotels for cooking 10 poached eggs at once?