I dunno man two dirty bowls and a dirty strainer for poached eggs? I watched Gordon do this shit season after season after season: It's easy, it's repeatable, it always works. Use a pot that holds enough water that you can get that vortex really goin' without the egg slowing it down. Keep it on pretty much constant boil and you can machine-gun poached eggs in and out about every minute and a half. Also your own chicken eggs can just sit out on the counter for weeks. 'cuz if they're gonna go bad, they're gonna go bad and yer just kinda fukt when you crack one'o'them badboys into a pan...
I don’t use the the extra bowl and strainer, it does improve cohesion on old eggs but like you said not worth it. Don’t need it at all for home eggs. Cracking into a small sauce dish and gently sliding it in helps though with minimal extra effort. The Method is nearly identical to the one you linked just with that extra step. I like starting with kenji recipes and then eliminating all the stuff that’s just a bit too much work. Just how I operate Home grown eggs are great taste better too but managing bird worms and diseases that really sucks.