I missed where you posted how you were poaching your eggs, but I know it is different in Denver because of the altitude. That's one of the big things I remember from the first time I visited my sister there.
Have you ever seen this guy on Food Network, George Duran, who does the "Ham On The Street" show? He did an episode about microwave cooking and challenged some college students to cook eggs in the microwave. Each of them tried something different and all were awful. He then showed them how to make Microwave Cornbread Eggs Benedict. I won't post the full recipe for copyright reasons, but you can read it at the link, if it sounds interesting. However, here's how he poaches the eggs in the microwave.
Fill a 1-quart microwave safe bowl 1/2 full with water. Crack the eggs into it and poke a hole in the yolks with a skewer or toothpick. Microwave on high for 1 to 1 1/2 minutes until the whites are set and the yolks are still soft. Remove from the oven and set aside.
I haven't tried it yet, but it looked easy and the whole concoction looked good.
I prefer to do them without any water just grease a teacup well and crack egg into the cup prick the yoke and then experiment on how long you need to cook them in my 650 it is about minute and a quarter.
I'm using clear glass custard bowls. Water or vinegar isn't really needed either. Thanks for the link though, I'm trying different ways. It's almost embarrassing because it's so easy. I should have tried this years ago. Too little water also makes the whites blow up because it boils so quickly.