I bought an egg poach pan, love it. I still butter the inside of the cups even though their non-stick. They fall right out and the eggs turn out perfect for eggs benedict. Best investment I made, and the pans are not that expensive.
Carsickness86 - Agreed. What's wrong with a little nostalgia? I say go with the poaching pan. Live a little. The pan makes it fun. In general, I am a minimalist, but hey - rules are made for breaking.
My parents had one as well and my dad would spoil me by making me a couple of poached eggs before school. When I got older, he taught me how to do it myself. I've tried the boiling water swirling thing with vinegar and EVERY TIME I had a mess that didn't look like anything I wanted to eat. I vote for the poahing pan.
I got a ingenious use for egg poachers. If you are into making Japanese savory custard otherwise known as Chawanmushi, it actually a great vehicle for making this product. In fact it can also be a good tool for making flan and other sweet custards.
Thanks! This helped me learn how to use the pan I already own (that came with no directions). My eggs did not stick. I just put a little butter in the cup before I put the egg in 🍳
Uh I think he gave a reasonably unbiased review Both are equal in yolk texture Traditional has better white texture and fettering look Poaching pan has overcooked white, an uniform look and convenience of use.
History of the egg McMuffin, the creator (I can’t remember his name) wanted to sell a cheaper sandwich flavor of eggs Benedict so that’s what he came up with. He steamed the eggs hard in a cup to simulate poached eggs and added cheese for the bite hollandaise gives and buttered the muffin for the creaminess
Love this channel❤️, my egg done quickly and perfectly for me....Pyrex/Corning Ware in the microwave, doesn’t matter the style, UA-cam has helped me perfect my eggs👩🏽💻
You have to understand that what is traditional for you, may be completely the opposite for what is traditional for another. I was born in the 1950s for example and the egg poacher was in every home. So for us, THAT is traditional and the messy, inconsistent, almost hit and miss method of dropping an egg into a pan full of boiling water and hoping it doesn't burst and then fishing it out from under the scummy water would be a huge no no. A poacher gave consistent, well presented and clean results every time and if you got one with aluminium cups instead of nasty plastic, they did not stick either. What is more, they did not taste of vinegar either, just eggs.
Totally agree with you. I bought the poaching pan and the main drawback is the fact that even if you spray the tins with a little bit of oil before poaching, bits of egg still stick to it. Plus it is a chore to wash up as well. I will definitely put my vote for the traditional method.
That's because it's not a good poaching pan. There is no such thing as "the" poaching pan. Shop around there are excellent ones available, many to choose. Mine don't stick however I like dropping in a little knob of butter for them to poach in. For me anyway the cheaper thin aluminium ones with nonstick cups are far superior to anything stainless steal, for any steamer in fact. This is because thin aluminium gets hotter way faster (fifteen X faster to be exact) than stainless steal so your simmer is achieved almost on command.
This was an AWEEEEEEEESOME review!!!!! I bought the pan and love it!! My daughter likes the traditional way better (she likes the taste and texture more). I always wanted the whites to be "harder" like the pan makes them.
I have this spoon I use that is the right size for an large egg. What I do is drop in the spoon with egg in to the water, let it set just enough, and then let the egg go. It works so amazingly and it has a great shape and not to much feathering.
What a great comparison. I purchased a quite expensive poached egg pan and used it for the first time this morning. I agree with the white part of the Egg being a little more rubbery than a traditional poached egg in water using vinegar and salt. But for somebody that doesn’t know how to use the method of vinegar and salt and water the poached egg pan works well for me. Thank you for such a great demonstration between the town
I've an old school non stick poaching pan. I oiled the cups with butter before. adding the eggs by the way added a better taste to the eggs. I think non - stick sprays are good for some things but not necessarily a poaching pan especially where steam does the cooking.
Couple of things. In the poaching pan, three and a half minutes is too soon for me and depends on the size of the egg. My standard timing for medium to large eggs is exactly five minutes from putting the cups into/onto boiling water. Slightly less time for smaller eggs. I notice that the 'traditional' poached egg was left in the boiling water while you were sorting out the pan egg therefore more time to 'harden up'. I've had a poaching pan for many many years and have only just had to throw it away because I brought it to boiling point without any water in it, destroying the pan ! I got great poached eggs every time. I have to say that when I tried the 'traditional' way I got mixed results and I just can't stomach undone whites !
My husband and I are having this debate right now. He prefers a poacher pan egg and I prefer the old fashioned way. I’m the one making them so I should just use my method of choice but I’m going to keep working with the pan to get a better poached egg🤷🏻♀️
I love poached eggs and did fine with a regular pan, my problem is cleaning the leftover film off the pan after you pour out the water. Very hard to clean, so I just got an egg poaching pan to try out
Ya got to love pheasant hunting, especially over such a great partner! She did a great job, especially when she went out and got the bird in the water. AMAZING! Job well done!!!
I saw that you could crack an egg over a strainer to strain the parts of the white yolk that majes it all feathery lookung. Makes it quite perfect or near perfect circle
I made some poached egg yesterday using your pan method and ended up with hard to clean up egg on the bottom of the pan. I had to use a green sccrupad with Barkeeper's Friend and a lot of elbow grease to get the pans clean. Years ago I saw a video where they swirled the water and slipped the egg into the water. The circular motion of the water kept the egg whites together.
LPT: use a small bowl and fill it with half a cup of water, drop your egg in and stick it in the microwave on low/medium for about 20-30 seconds. play around with the settings depending on your bowl, amount of water, size of egg. If the egg is not cooked enough then put it back in the microwave for 5 seconds till its done. use total amount of time for next round. This works due to microwaves evenly heating all water inside uniformly. do not use high as that will quickly overcook the egg white, causing it to be rubbery.
I was to purchase that pan... I love poached eggs but really struggle with them... Will try some more times without any gadget and then decide if I need to purchase it or not. Thank you for the useful And competent comparison
With new ScanPan Poacher, this video is superb. Timer set for 3.30 secs. Which product is supreme to grease the poached egg containers? Thanks for the instructions. (UK)
with poaching them in the normal pan, you strain the egg and spin the water then add the egg. also for the uni-tasker, you can just put small glass bowls (that are heat safe) with an egg in it and just place it in the boiling water.
mandi me baking cups? I just use aluminium foil. Aluminium foil? I just reuse my old cheese cloth. Cheese cloth? I just use cardboard. Cardboard? I just use the seashells on the beach. Now beat that.
Get small glass cups and put them in the pan and fill it just over the top of each glass. Bring the water to boil and put a egg into each glass. (Like sauce glasses not drinking cups)
You should also try silicone egg poachers - little pockets that just float in the water. They are very cheap, easy to store, and give the egg a more natural shape than the egg poacher. Being silicone, the eggs come out really easily.
@@ChrisMalme do you know what brand your's are? Mine are Egglettes by Ideavillage, Wayne, NJ. Made in China. If your's are different, do you remember where you purchased them?
Haven't tried this yet, but apparently the wispiness is caused by the very runny parts of the eggwhite spreading into the water and you can apparently avoid that by just filtering the egg with a fine sieve (most tea strainers will do the job) first.
People (including my wife) think poaching eggs is one of the hardest things in the world despite the fact she has never made a bad poached egg. We literally made them for the first time this year and have several times since. Never screwed it up and it wasn't difficult
I have one of those pans. It works pretty much as a host says, but one thing that we like to do with it is scramble the egg and add seasoning, cheese and a little bacon, and then poach them in the pan. And that makes a lovely breakfast. Cleaning the cups is a bit of a chore though, so all in all I'd stick with the traditional pan.
I once read that Pam brand nonstick cooking spray is different from the other brands, like the way Dawn dishsoap is formulated differently. The other brands of cooking spray leave a residue you cannot get off when using on cake pans. Try Butter-flavored pam. I wonder if it's because you are using them for scrambled egg that is the issue.
What results do you get if you use the individual cups, submerged in water and drop your eggs into them rather then into a pan with no cups? Basically poaching them but holding each egg into a cup rather than freestyling?
I used to eat at this place called Little Java Restaurant. The lady made me an egg dish that it looked like it was sunny side up. But the yoke was like a hard boiled egg. I wish I would have known how she did it. I keep practicing but cannot get it to even look like how she cooked it.
Tip from a chef of 37 years. 1/2 cup of cold water in a microwave safe bowl.. Add 1 egg and microwave exactly 68 seconds and you have the perfect 75/25% poached egg. Faster than you can make the toast.
my mother 83 and I have been using egg poachers for years and we have never paid over $10 for hear poacher. my mother like her yokes soft and I like runny, I can make our eggs at the same time. Now my son make his poach his eggs in the pan. To each his own.
Thanks for your presentation.i received an egg poacher for free from my casino,and didn’t know the first thing about poaching eggs,but wanted to give it a go.they are cooking now. Will let you know
I like the egg cooker pan. I want things easy. And I love poached eggs. Have made them in the microwave in a mug. Works ok but even though you pierce the egg it can explode so need to cover.
well it isn't his method but you just line a cup with plastic wrap and leave it hanging over the edges, crack an egg in the cup, fold the plastic wrap up and twist the egg into a pouch, place the plastic egg pouch in boiling water for 3 mintues. Yes you can boil plastic wrap and its safe lol.
I have that exact poacher. Wipe a bit of oil inside the cups. Just spraying, you will miss a bit. When you take the cups out, knock the rim edges against your hand. This will free up the egg and it will slide off like s**t off a shovel
Crack your eggs in a small bowl first, then pour into water. If they break you can dump the bowl and you can retrieve bits of shell. Salt added to water actually does not help the white stick to the yoke, it has the opposite effect.
I’m curious; you said that you had to redo the cooking with the poacher. So, that kind of negates the ease of use answer at the end. You also used a non stick spray. From what I have heard, they can contain propellants that cause sticking. Just something to think about.
I bought an egg poach pan, love it. I still butter the inside of the cups even though their non-stick. They fall right out and the eggs turn out perfect for eggs benedict. Best investment I made, and the pans are not that expensive.
was wondering what brand you have. Thank you
I remember my parents having one of those steaming cup sets growing up.
Way easier then poaching your own eggs.
My vote goes to the steaming cups!
Same here. My Mum bought one in the late forties. It lasted her through University until the day she passed in 2011
Technically for 24.99 you're getting a pan you can use every day a lid and an egg poacher its a gd deal
Carsickness86 - Agreed. What's wrong with a little nostalgia? I say go with the poaching pan. Live a little. The pan makes it fun. In general, I am a minimalist, but hey - rules are made for breaking.
My parents had one as well and my dad would spoil me by making me a couple of poached eggs before school. When I got older, he taught me how to do it myself. I've tried the boiling water swirling thing with vinegar and EVERY TIME I had a mess that didn't look like anything I wanted to eat. I vote for the poahing pan.
I had this way back and I have to say, it made perfect poached eggs every time. Loved it.
Great video - enjoyed it a lot, was ready to buy the pan, but I agree, the poached eggs in the water were a little better
I got a ingenious use for egg poachers. If you are into making Japanese savory custard otherwise known as Chawanmushi, it actually a great vehicle for making this product. In fact it can also be a good tool for making flan and other sweet custards.
My mom just gave me her old poacher pan & I’m off to use it now. Thanks for this!!
I would try around 30 seconds less cooking time on the pan version to see if the whites would not end up less hard/rubbery.
Thanks! This helped me learn how to use the pan I already own (that came with no directions). My eggs did not stick. I just put a little butter in the cup before I put the egg in 🍳
Wow, your pan method is very different from what I have been doing and looks way less stressful. Thanks for the vid.
Idk what I find so interesting about these videos but I been watching this series all night lol
don't understand the negativity. he is a good host.
MademoiselleLapin I agree
yeah but the pot ones arent poached eggs lol
He is very good to be honest
It's because he's clearly biased against the knick knacks/gadgets
Uh I think he gave a reasonably unbiased review
Both are equal in yolk texture
Traditional has better white texture and fettering look
Poaching pan has overcooked white, an uniform look and convenience of use.
Nicely done! I was considering buying an egg poaching pan similar to what you used, but now I'm re-thinking that... Thanks for the comparison.
excellent review, cant think of a poached egg review better frankly.
History of the egg McMuffin, the creator (I can’t remember his name) wanted to sell a cheaper sandwich flavor of eggs Benedict so that’s what he came up with. He steamed the eggs hard in a cup to simulate poached eggs and added cheese for the bite hollandaise gives and buttered the muffin for the creaminess
Love this channel❤️, my egg done quickly and perfectly for me....Pyrex/Corning Ware in the microwave, doesn’t matter the style, UA-cam has helped me perfect my eggs👩🏽💻
Oh, that's not water, that's just steam from the steamed eggs we'll be having. Steamed eggs, mmmm.
And you call them steamed eggs despite the fact that they are obviously fried?
I should def try this! I always struggle!
You have to understand that what is traditional for you, may be completely the opposite for what is traditional for another. I was born in the 1950s for example and the egg poacher was in every home. So for us, THAT is traditional and the messy, inconsistent, almost hit and miss method of dropping an egg into a pan full of boiling water and hoping it doesn't burst and then fishing it out from under the scummy water would be a huge no no. A poacher gave consistent, well presented and clean results every time and if you got one with aluminium cups instead of nasty plastic, they did not stick either. What is more, they did not taste of vinegar either, just eggs.
Totally agree with you. I bought the poaching pan and the main drawback is the fact that even if you spray the tins with a little bit of oil before poaching, bits of egg still stick to it. Plus it is a chore to wash up as well. I will definitely put my vote for the traditional method.
That's because it's not a good poaching pan. There is no such thing as "the" poaching pan. Shop around there are excellent ones available, many to choose. Mine don't stick however I like dropping in a little knob of butter for them to poach in. For me anyway the cheaper thin aluminium ones with nonstick cups are far superior to anything stainless steal, for any steamer in fact. This is because thin aluminium gets hotter way faster (fifteen X faster to be exact) than stainless steal so your simmer is achieved almost on command.
This was an AWEEEEEEEESOME review!!!!! I bought the pan and love it!! My daughter likes the traditional way better (she likes the taste and texture more). I always wanted the whites to be "harder" like the pan makes them.
I use a frying pan with just a covering of water let it simmer and then crack your eggs like fried eggs. They’re perfect that way
I have this spoon I use that is the right size for an large egg. What I do is drop in the spoon with egg in to the water, let it set just enough, and then let the egg go. It works so amazingly and it has a great shape and not to much feathering.
What a great comparison. I purchased a quite expensive poached egg pan and used it for the first time this morning. I agree with the white part of the Egg being a little more rubbery than a traditional poached egg in water using vinegar and salt. But for somebody that doesn’t know how to use the method of vinegar and salt and water the poached egg pan works well for me. Thank you for such a great demonstration between the town
wonder whats the diffrence between and expensive vs a "cheap" one. im looking online and they seem the same to me...
Nice comparison - thanks.
That was fabulously explained and SO appreciated! Thank you!
I've an old school non stick poaching pan. I oiled the cups with butter before. adding the eggs by the way added a better taste to the eggs. I think non - stick sprays are good for some things but not necessarily a poaching pan especially where steam does the cooking.
Good video! I had a poaching pan and the eggs eventually stick. Also have to buy and store another pan. I too like traditional poached eggs. 🙂
Couple of things. In the poaching pan, three and a half minutes is too soon for me and depends on the size of the egg. My standard timing for medium to large eggs is exactly five minutes from putting the cups into/onto boiling water. Slightly less time for smaller eggs. I notice that the 'traditional' poached egg was left in the boiling water while you were sorting out the pan egg therefore more time to 'harden up'. I've had a poaching pan for many many years and have only just had to throw it away because I brought it to boiling point without any water in it, destroying the pan ! I got great poached eggs every time. I have to say that when I tried the 'traditional' way I got mixed results and I just can't stomach undone whites !
My husband and I are having this debate right now. He prefers a poacher pan egg and I prefer the old fashioned way. I’m the one making them so I should just use my method of choice but I’m going to keep working with the pan to get a better poached egg🤷🏻♀️
I have an egg poacher and I love it! It just is easy for me!
I love the thick over cooked whites so it's perfect for me
Thank you very much
I love the pan bc I feel I dont have to stand over it.. The taste is great..easy peasy TY!
@Dean Martinson amazon
I would just use my regular pan
Chef Rafi's Awesome World of the year.
I love poached eggs and did fine with a regular pan, my problem is cleaning the leftover film off the pan after you pour out the water. Very hard to clean, so I just got an egg poaching pan to try out
My mom made them with the cups. I didn’t know the difference and loved them.
My dedicated 4 egg poacher cost £3.99 ($5.64) new - 2 weeks ago. My eggs don't stick. Try lubricating the cups with butter - it works.
Ya got to love pheasant hunting, especially over such a great partner! She did a great job, especially when she went out and got the bird in the water. AMAZING! Job well done!!!
Above is wrong video
so it is 3am, laying in bed about to fall asleep and now I really really want pouched eggs, ffs, I am getting up to go make them.
Excellent
I saw that you could crack an egg over a strainer to strain the parts of the white yolk that majes it all feathery lookung. Makes it quite perfect or near perfect circle
yo Eater i live in Dearborn Michigan thanks for reping us :)
I made some poached egg yesterday using your pan method and ended up with hard to clean up egg on the bottom of the pan. I had to use a green sccrupad with Barkeeper's Friend and a lot of elbow grease to get the pans clean.
Years ago I saw a video where they swirled the water and slipped the egg into the water. The circular motion of the water kept the egg whites together.
Great video
LPT: use a small bowl and fill it with half a cup of water, drop your egg in and stick it in the microwave on low/medium for about 20-30 seconds. play around with the settings depending on your bowl, amount of water, size of egg. If the egg is not cooked enough then put it back in the microwave for 5 seconds till its done. use total amount of time for next round. This works due to microwaves evenly heating all water inside uniformly. do not use high as that will quickly overcook the egg white, causing it to be rubbery.
Nope, microwaves do not heat water uniformly.
Michael Tricker it works perfectly, i do it all the time. You get poached eggs like the traditional ones in this video 100% of the time.
I was to purchase that pan... I love poached eggs but really struggle with them... Will try some more times without any gadget and then decide if I need to purchase it or not. Thank you for the useful And competent comparison
Buy the pan. they are GREAT. Raed the reviews of those that have one.
Try using a very large gravy spoon to slowly submerged the egg into the sauce pan. You may be able to keep the feathering from dispersing so much!
I know I don’t need/won’t get these expensive products ever because who tf has that kind of money, but I still enjoy watching these videos.
With new ScanPan Poacher, this video is superb. Timer set for 3.30 secs. Which product is supreme to grease the poached egg containers? Thanks for the instructions.
(UK)
with poaching them in the normal pan, you strain the egg and spin the water then add the egg. also for the uni-tasker, you can just put small glass bowls (that are heat safe) with an egg in it and just place it in the boiling water.
How do the silicone cups that float in the ordinary pan compare?
I can't poach an egg by myself and I love poached eggs *SO YES I SHOULD DO THIS*
Why pay 24 bucks for a unitasker when you can buy 12 silicon baking cups for 5 bucks from Walmart which you can later use for making cupcakes.
then you'd have to go to walmart
Amazon? That's where my baking cups are from.
mandi me baking cups? I just use aluminium foil. Aluminium foil? I just reuse my old cheese cloth. Cheese cloth? I just use cardboard. Cardboard? I just use the seashells on the beach. Now beat that.
baking cups have plastic in them , not as good for you as metal
Women in our or swimwaer
Get small glass cups and put them in the pan and fill it just over the top of each glass.
Bring the water to boil and put a egg into each glass.
(Like sauce glasses not drinking cups)
You should also try silicone egg poachers - little pockets that just float in the water. They are very cheap, easy to store, and give the egg a more natural shape than the egg poacher. Being silicone, the eggs come out really easily.
Chris Malme would you use the same pan or more water?? Also should you use vinegar??
Gerardo fw same pan probably. Same amount of water. No vinegar, it's in silicone.
@ChrisMalme. I tried those floating silicone egg cookers, they made the eggs taste like silicone, yuk! I had to throw the eggs away.
@@eldenl1 Odd, because mine don't. I use quite a bit of silicone cookware, and have never had a problem.
@@ChrisMalme do you know what brand your's are? Mine are Egglettes by Ideavillage, Wayne, NJ. Made in China.
If your's are different, do you remember where you purchased them?
That's the most expensive pan I've heard off mine was 3.99 lol and works great.
Likewise, I bought the exact one he's using for $4 today from a thrift shop. It works great too
Haven't tried this yet, but apparently the wispiness is caused by the very runny parts of the eggwhite spreading into the water and you can apparently avoid that by just filtering the egg with a fine sieve (most tea strainers will do the job) first.
People (including my wife) think poaching eggs is one of the hardest things in the world despite the fact she has never made a bad poached egg. We literally made them for the first time this year and have several times since. Never screwed it up and it wasn't difficult
I have one of those pans. It works pretty much as a host says, but one thing that we like to do with it is scramble the egg and add seasoning, cheese and a little bacon, and then poach them in the pan. And that makes a lovely breakfast. Cleaning the cups is a bit of a chore though, so all in all I'd stick with the traditional pan.
I find cleaning them a breeze. I spray them with butter-flavored Pam and then wash with a soapy paper towel. Dishwashers can ruin a non-stick surface.
@@loisbarber7023 We hand-washed them. Never in the dishwasher!
I once read that Pam brand nonstick cooking spray is different from the other brands, like the way Dawn dishsoap is formulated differently. The other brands of cooking spray leave a residue you cannot get off when using on cake pans. Try Butter-flavored pam. I wonder if it's because you are using them for scrambled egg that is the issue.
@@loisbarber7023 Oh, I didn't say it was sticking. It was just a chore.
I would get it if I live in the US. Never seen one here.
I'm for ease. Less items to use and wash. I go for the traditional.
What results do you get if you use the individual cups, submerged in water and drop your eggs into them rather then into a pan with no cups? Basically poaching them but holding each egg into a cup rather than freestyling?
I used to eat at this place called Little Java Restaurant. The lady made me an egg dish that it looked like it was sunny side up. But the yoke was like a hard boiled egg. I wish I would have known how she did it. I keep practicing but cannot get it to even look like how she cooked it.
I use Wiltshire poachies perfect result every time. In Australia available at Woolworths and Kitchen warehouse. Made in UK. Not if available in US.
I like the traditional
Tip from a chef of 37 years. 1/2 cup of cold water in a microwave safe bowl.. Add 1 egg and microwave exactly 68 seconds and you have the perfect 75/25% poached egg. Faster than you can make the toast.
I don't eat runny eggs potching pan and fully cooked thank you very much.
Where do you purchase this?
my mother 83 and I have been using egg poachers for years and we have never paid over $10 for hear poacher. my mother like her yokes soft and I like runny, I can make our eggs at the same time. Now my son make his poach his eggs in the pan. To each his own.
Is it a must to add vinegar in my water to pouch egg.? What happens if I don't.?
I do neither. I use egg coddlers! Yummy & more fun & more possibilities.
I think you can replace that thing with some silicon cupcake mold into a boiling water pan 🤔
I don't use vinegar anymore, I found more feathering when I used it.
Thanks for your presentation.i received an egg poacher for free from my casino,and didn’t know the first thing about poaching eggs,but wanted to give it a go.they are cooking now. Will let you know
According to other creators it is the salt that causes the feathering of the egg whites. The vinegar is all that is needed to the water.
I like the egg cooker pan. I want things easy. And I love poached eggs. Have made them in the microwave in a mug. Works ok but even though you pierce the egg it can explode so need to cover.
Im supposed to be finishing my dnd session so i can olay tomorrow but nope im watching this and im ok with that
So that pan would be AWESOME for making egg bites though
It takes away the fun of teaching yourself and challenging yourself to make it the old way.
I put eggs in a bowl, put water on it, put it in the microwave for 4 mins. It came out exactly like pan method
egg poaching pan ftw!!
Every time you show this fork covered in yolk, it makes me want to lick it off. lol
Why we cant use the cup of glass and submerge in water to make the shape of the egg...maybe i want to try
Ok! What if we put water inside the cups? I guess if the pan used water instead of steam but had divider it would be better
That's what I thought you were supposed to do 0.o
I use the Jamie Oliver method with the plastic wrap... perfect double yolk poached eggs every time.
What's the Jamie Oliver method?
well it isn't his method but you just line a cup with plastic wrap and leave it hanging over the edges, crack an egg in the cup, fold the plastic wrap up and twist the egg into a pouch, place the plastic egg pouch in boiling water for 3 mintues. Yes you can boil plastic wrap and its safe lol.
You know, the egg actually comes ith its own plastic wrap right from the hen. Its called a shell, that way you dont have to use plastic.
It’s also better if you strain the water off of the raw egg . Then you don’t get a lot of feathering.
Could you add a few drops of water in the eggs that are in the little bowls in the steamer ish.
How much is your pot for poach eggs.non stick pot.
my be u guys should see how to do it british way.even in water no waste or mess
I have that exact poacher. Wipe a bit of oil inside the cups. Just spraying, you will miss a bit. When you take the cups out, knock the rim edges against your hand. This will free up the egg and it will slide off like s**t off a shovel
I love runny poached egg.
i use a regular pan, my mom has a egg poaching pan.... i have stated many times when she does i get the egg poaching pan
As far as I know you can use the pan on its own too, without the insert.
Whatever dude, you do you.🍳
maybe the higher cooking temp makes the poacher eggs a bit rubbery? the low temp traditional way seems to be better but less convenient.
I don’t know how to poach an egg T^T
Crack your eggs in a small bowl first, then pour into water. If they break you can dump the bowl and you can retrieve bits of shell. Salt added to water actually does not help the white stick to the yoke, it has the opposite effect.
I guess you can use the Pouching pan with less white part of the eggs
steam can not have different heat because its waters steaming point so it regulates its self
YEA !!!!!!!!!
I’m curious; you said that you had to redo the cooking with the poacher. So, that kind of negates the ease of use answer at the end. You also used a non stick spray. From what I have heard, they can contain propellants that cause sticking. Just something to think about.