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here's my egg poaching method: bring liquid to a strong simmer. prick a hole in the big end of the egg using a pin. lower uncracked egg into the water. count to 10. this sets the egg slightly. remove the egg using a slotted spoon & crack the egg into a small cup (i use a metal condiment cup) and slip it into the water. lower the heat slightly and cook until done. i like just under 3 minutes for a set but still runny yolk. no pods, no whirlpool, no vinegar.

I have been making poached eggs the old fashioned way for years just crack the egg in a shallow pan of boiling water let cook til boil again then remove from heat til correct amount of doneness for your preference. I do not think you need gadgets!

Cool culinary gizmo!
Thanks Abby and Maureen... I never seem to get these guys right!

Abby, thanks! I tried your method and, except for a little leakage for one egg, it worked perfectly.

corey,

i find that there's usually two causes of leakage:

i poked too far -- just poke in the big end enough to pierce the shell and pop the air bubble between the membrane & the shell (i use one of those diabetic pins; it just has a short little point)
or
your eggs are a little tired. the older the egg, the more watery the white.

but even with a little leakage, you can always trim those flailing whites before serving, if you're serving poached eggs to company.

I've been poaching eggs with a custard cup since I started cooking. My Gran used a buttered teacup. These gismos are cute, but geez - I already have a teacup!

So sad, though, that the manufacturer reports fabrication problems, and is in the process of finding a new factory. So no availability in the next few months!

These little pods are AWESOME! If you grease them lightly and place in the shallow pan of boiling water, crack the egg in and season, then boil away for 5 - 5 1/2 minutes you have perfect poached eggs every time. I just pick the pods out of the pan gently by grasping the corners, pour off any tiny drops of water from the surface, then run a knife around the edge and they plop out perfect and round onto the toast or English Muffin. Impress your guests with Eggs Benedict! I have tried many egg poaching tools as this is my preferred method of cooking eggs for breakfast, but nothing compares so far to these pods. They are a snap to clean, and last forever. Well worth the money for the ease of use and consistency of results.

I just bought these this weekend and am so excited to try them! When I got married, my husband had this really nice set of pans (that I hate, but that's another story) that no metal can come near, so the egg poacher I owned was out. These little babies can't hurt a thing, and I hope to use them all the time!

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