I’ve been using these for about 9 years. It is best to put the lid on the pan and not have too much water in the pan, just enough to allow the silicone things to lift of the bottom of the pan. I find about 3:45 to 4 mins is ideal- while cooked but yolk still runny. Timed from adding the eggs to boiling water in silicone cups.
Took me a while to zero in on my desired done-ness but once I locked it down to THIS pan at THIS heat for THIS long, it's like clockwork.Thanks for watching!
That whirlpool business always just gave me egg drop soup. Might take a few test eggs to nail down the time you like but these will get you results every time. Enjoy!
I just made three eggs using the silicone cups. 3 extra large eggs took 5 1/2 minutes for a totally set White and a very runny yolk. Perfect for me. Take care and be safe.
These gizmos do seem to be a lot more predictable. Once you dial in the time on what you like you can reproduce results like clockwork. Enjoy and thanks for watching!
Omg thank you for this video. I just bought these because I wanted healthier eggs & I've never mastered poached eggs. A picture I saw just had them in water in a frying pan with no lid. It didn't occur to me that this is why they didn't cook until I saw your video with yours in a saucepan with the lid on. I wasted 2 eggs. I'm gonna try it properly next time. Hope they turn out as nice as yours have. Thank you again.
I saw these in our local supermarket yesturday and have never seen them before so I thought i'd you tube them to see how they are used , I'm going to go back today and buy them they certainly make a nicer looking poached egg than the way i've always done it in water..Thanks for the video , toodles.
Well I can remember my Nana making poached eggs for me as a child back in the 60's she had a poaching pan where you poured water in the bottom then there were 3 little poaching cups with small handles that sat in a metal frame which she greased with butter and it had a pryrex glass lid so you could see when they were done, I noticed you can still buy these on Amazon too. PS: They also double as a small skillet when you remove the frame
Oddly, I don't remember any poached eggs around my house as a kid. My grandma was all about 'devil-ing the heck outta them'. LOL Great image to have from your past. Thanks for watching!
Three minutes is not long enough, as one can tell from the watery white around the yolk of your demonstration egg. Five minutes is a good time to aim for. Use a slotted spoon both for lowering the pod into the water and removing the pod when ready.
I've found egg timing a very personal thing. I do use a spoon when it's in reach of the pot but my bleary-eyed morning camera sessions are rarely filled with good forethought. Thanks for watching. - MSH
@@monicanagy6587 I saw a video where the chef cracked the egg in a strainer and some of the watery stuff drains out, which is helpful when doing poached eggs. I just got these silicone poachers but haven't tried them yet.
@@monicanagy6587 When it works, you can achieve a perfect poached egg. But like you, I have had too many eggs with watery whites, so I go back to frying eggs instead.
@@monicanagy6587 I finally decided after many months of poached egg abstinence to poach one this morning! And it was a perfect success at 4½ minutes. The water was simmering, not boiling. After the 4½ minutes I lifted out the poaching pod with a slotted spoon and gently shook the pod from side to side to determine whether the egg white around the yolk had set. It had, so I ate it on hot buttered toast with some seasoning and it was delicious. However, one thing I've established is that my saucepan is too shallow. The pod is floating at the start of cooking, but as the water evaporates, the level goes down and the pod then rests on the bottom of the pan instead of continuing to float. I could just use a larger, deeper saucepan and use more water, but what I really need is a tall, narrow saucepan.
I've had these in my drawer for years and it sounds silly but I didn't know how to use them so I didn't bother. Didn't know whether to put an egg in and submerge? Submerge the pod and crack and egg in to it? Clearly neither of those things. I did a little trial with 3, 4 and 5 minutes (large eggs). 5 was best for me. White completely solid and yolk still mostly runny (4.5 might get a runnier yolk! But at 4 mins the white wasn't entirely solid and I prefer it to be.) Nice video I'll watch more of yours for sure. Thanks!
Don't feel silly - I watched this video for the same reason. My aunt said today she uses them to poach eggs, and I remembered I'd bought some myself. Never got the hang of using them. On the other hand, turns out you can poach an egg in saran wrap (thanks Jamie Oliver), so at least I have a method that works perfectly - soo tasty in a bowl of ramen. But I definitely need to try my silicon pods now!
I use a large slotted spoon to put mine into the water and take them out. The kind that comes with the sets of utensils like potato mashers and spatulas. No asbestos hands! My perfect egg is a little over 4 minutes. 2-3 minutes would leave runny whites (gag!), but you may be at a different altitude or something.
I always shunned poached eggs because of the hassle and inconsistency too. Now I've got it down to a science. Perfect every time. Thanks for watching and enjoy the eggs. Even better when they come from happy chickens!
That's handy. There are now a gadzillion of them out on the market so little tweaks to the design don't surprise me at all. Thanks for watching and enjoy your eggs.
Those "ears" are meant to make dishwasher placement easier :) Mine came with a C shape on a handle to lift out them out. Anyway, why are my eggs still runny on top after 15 minutes with a lid on?
Wow. Fifteen minutes should cook most any egg no matter which poacher you use. That's a puzzler. Are you getting lots of condensation dripping down onto the eggs? It would be boiling water at that point and should still cook 'em pretty well in that long of a time. Unless you're cooking ginormous ostritch eggs? :-)
You're so right. After the fact I realized my video fail. I'll make something with poached eggs soon (mushroom eggs benedict anyone?) and promise to cut it for all to see. You can of course reach any level of "yolky-ness" by adjusting the cooking time. Thanks for bearing with my egg shortcomings. More yolks soon.
There's a bunch of these gizmos on the market now. My are called "poach pods" from Fusionbrands but honestly, I don't see how any brand of them could be better or worse than another. All it has to do is hold an egg in boiling water without exploding so grab a set anywhere you can. Thanks for watching!
Yikes. I think mine were a set of four around CDN$12. They're really all over the web these days but fair warning, there are some particularly cheap versions out there that don't hold their shape well in the heat (really thin silicone) so be careful if not shopping in person. Thanks for watching!
I've broken a few in my time actually. I learned how to 'score' the corners and use the wedges on a trip to Italy once. These days I usually only get a quarter wheel at a go but thanks to the vac sealer it never goes to waste.
Tell people you laboured over the perfect poach for hours. It'll be our (and the internet's) little secret. Thanks for watching and happy Benedict to you!
@@MrSporksHands I like that idea. I even just made a vid that shows how my eggs turned out in the finished product. 😛 ua-cam.com/video/Me66OzOPgdk/v-deo.html
It's a game of inches. Or erm... seconds. Once you nail it down for your gear it's pretty easy to duplicate, even half asleep early in the morning... sometimes. LOL Thanks for watching!
I’ve been using these for about 9 years. It is best to put the lid on the pan and not have too much water in the pan, just enough to allow the silicone things to lift of the bottom of the pan. I find about 3:45 to 4 mins is ideal- while cooked but yolk still runny. Timed from adding the eggs to boiling water in silicone cups.
Took me a while to zero in on my desired done-ness but once I locked it down to THIS pan at THIS heat for THIS long, it's like clockwork.Thanks for watching!
I will be getting these, I’m fed up with the swirling mass of stringy egg white and a lonely yoke at the centre.
That whirlpool business always just gave me egg drop soup. Might take a few test eggs to nail down the time you like but these will get you results every time. Enjoy!
so true :))
I just made three eggs using the silicone cups. 3 extra large eggs took 5 1/2 minutes for a totally set White and a very runny yolk. Perfect for me. Take care and be safe.
These gizmos do seem to be a lot more predictable. Once you dial in the time on what you like you can reproduce results like clockwork. Enjoy and thanks for watching!
Omg thank you for this video. I just bought these because I wanted healthier eggs & I've never mastered poached eggs. A picture I saw just had them in water in a frying pan with no lid. It didn't occur to me that this is why they didn't cook until I saw your video with yours in a saucepan with the lid on. I wasted 2 eggs. I'm gonna try it properly next time. Hope they turn out as nice as yours have. Thank you again.
I too quickly realized the lid is important when using these things so the tops get a healthy dose of steam. Good luck and thanks for watching!
I saw these in our local supermarket yesturday and have never seen them before so I thought i'd you tube them to see how they are used , I'm going to go back today and buy them they certainly make a nicer looking poached egg than the way i've always done it in water..Thanks for the video , toodles.
When you sort out the time for your pot and eggs you can nail them exactly how you like them every time. Enjoy the eggs and thanks for watching!
Well I can remember my Nana making poached eggs for me as a child back in the 60's she had a poaching pan where you poured water in the bottom then there were 3 little poaching cups with small handles that sat in a metal frame which she greased with butter and it had a pryrex glass lid so you could see when they were done, I noticed you can still buy these on Amazon too. PS: They also double as a small skillet when you remove the frame
Oddly, I don't remember any poached eggs around my house as a kid. My grandma was all about 'devil-ing the heck outta them'. LOL Great image to have from your past. Thanks for watching!
Three minutes is not long enough, as one can tell from the watery white around the yolk of your demonstration egg. Five minutes is a good time to aim for. Use a slotted spoon both for lowering the pod into the water and removing the pod when ready.
I've found egg timing a very personal thing. I do use a spoon when it's in reach of the pot but my bleary-eyed morning camera sessions are rarely filled with good forethought. Thanks for watching.
- MSH
SuperLittleTyke mine come out way too running in the white. I’ve tried so many times. Ugh.
@@monicanagy6587 I saw a video where the chef cracked the egg in a strainer and some of the watery stuff drains out, which is helpful when doing poached eggs. I just got these silicone poachers but haven't tried them yet.
@@monicanagy6587 When it works, you can achieve a perfect poached egg. But like you, I have had too many eggs with watery whites, so I go back to frying eggs instead.
@@monicanagy6587 I finally decided after many months of poached egg abstinence to poach one this morning! And it was a perfect success at 4½ minutes. The water was simmering, not boiling. After the 4½ minutes I lifted out the poaching pod with a slotted spoon and gently shook the pod from side to side to determine whether the egg white around the yolk had set. It had, so I ate it on hot buttered toast with some seasoning and it was delicious. However, one thing I've established is that my saucepan is too shallow. The pod is floating at the start of cooking, but as the water evaporates, the level goes down and the pod then rests on the bottom of the pan instead of continuing to float. I could just use a larger, deeper saucepan and use more water, but what I really need is a tall, narrow saucepan.
I've had these in my drawer for years and it sounds silly but I didn't know how to use them so I didn't bother. Didn't know whether to put an egg in and submerge? Submerge the pod and crack and egg in to it? Clearly neither of those things.
I did a little trial with 3, 4 and 5 minutes (large eggs).
5 was best for me. White completely solid and yolk still mostly runny (4.5 might get a runnier yolk! But at 4 mins the white wasn't entirely solid and I prefer it to be.)
Nice video I'll watch more of yours for sure. Thanks!
Don't feel silly - I watched this video for the same reason. My aunt said today she uses them to poach eggs, and I remembered I'd bought some myself. Never got the hang of using them. On the other hand, turns out you can poach an egg in saran wrap (thanks Jamie Oliver), so at least I have a method that works perfectly - soo tasty in a bowl of ramen. But I definitely need to try my silicon pods now!
Take care and be safe!
I use a large slotted spoon to put mine into the water and take them out. The kind that comes with the sets of utensils like potato mashers and spatulas. No asbestos hands! My perfect egg is a little over 4 minutes. 2-3 minutes would leave runny whites (gag!), but you may be at a different altitude or something.
Just bought this poacher.. Woohoo looks like I can now enjoy poached eggs!
I always shunned poached eggs because of the hassle and inconsistency too. Now I've got it down to a science. Perfect every time. Thanks for watching and enjoy the eggs. Even better when they come from happy chickens!
I use these and they're pretty good but if you like the white to be fully cooked you're looking at more like 4 minutes.
I have a set of these silicon poachers, and mine came with a ‘fork like’ handle that allows you to scoop them from the hot water.
That's handy. There are now a gadzillion of them out on the market so little tweaks to the design don't surprise me at all. Thanks for watching and enjoy your eggs.
Poached over crumpets is +1 in my books
eh eh? Little holes for yokes
Ha. I had to check that I didn't leave my cam on because that's exactly what I had the next morning. Good stuff for sure. Hollandaise optional.
In my opinion, you need to use tongs to lift the pod into and out of the boiling water. Thankis.
I've since started using a Chinese 'spider' strainer to lift the whole thing out to save my steamy fingertips. Thanks for watching!
Just tried my first egg....used a big slotted spoon to lift the cup out
Those "ears" are meant to make dishwasher placement easier :)
Mine came with a C shape on a handle to lift out them out.
Anyway, why are my eggs still runny on top after 15 minutes with a lid on?
Wow. Fifteen minutes should cook most any egg no matter which poacher you use. That's a puzzler. Are you getting lots of condensation dripping down onto the eggs? It would be boiling water at that point and should still cook 'em pretty well in that long of a time. Unless you're cooking ginormous ostritch eggs? :-)
Cut the Egg !!! :)
You're so right. After the fact I realized my video fail. I'll make something with poached eggs soon (mushroom eggs benedict anyone?) and promise to cut it for all to see. You can of course reach any level of "yolky-ness" by adjusting the cooking time. Thanks for bearing with my egg shortcomings. More yolks soon.
Mine work great. I suggest using a skillet instead of a pot. Works way better
Always a fan of adapt to what you have on hand. Well done. Thanks for watching.
Why didn't you break into the yolk so we could see???
they are called egg boilers from Cooks Works.
There's a bunch of these gizmos on the market now. My are called "poach pods" from Fusionbrands but honestly, I don't see how any brand of them could be better or worse than another. All it has to do is hold an egg in boiling water without exploding so grab a set anywhere you can. Thanks for watching!
I saw somewhere that these cost up to $10 each! I bought mine in Big W for 50 cents each.
Yikes. I think mine were a set of four around CDN$12. They're really all over the web these days but fair warning, there are some particularly cheap versions out there that don't hold their shape well in the heat (really thin silicone) so be careful if not shopping in person. Thanks for watching!
@@MrSporksHands I am very happy with mine. Finally, I can poach an egg, after about 25 years of cooking lol
Ha. I hear ya. I was Clumsy McFumbles when it came to poaching eggs old-school. All the tricks, all the techniques. Silicone science to the rescue!
How many parmesan wheels do you break?
I've broken a few in my time actually. I learned how to 'score' the corners and use the wedges on a trip to Italy once. These days I usually only get a quarter wheel at a go but thanks to the vac sealer it never goes to waste.
Fancy-shmancy 🔥
I almost went with "supery-dupery" there. Channelling my inner Ned Flanders a bit.
- MSH
Mine work great too!
Tell people you laboured over the perfect poach for hours. It'll be our (and the internet's) little secret. Thanks for watching and happy Benedict to you!
@@MrSporksHands I like that idea. I even just made a vid that shows how my eggs turned out in the finished product. 😛 ua-cam.com/video/Me66OzOPgdk/v-deo.html
You both look like you're having fun in the kitchen which I think is the most important part. The avocado was an interesting twist. Happy New Year!
I bought those silicone egg pods too after this video...🤓
I'll never go back to swirly water pots again. I'm silicone spoiled. Thanks for watching.
- MSH
I tried 4 minutes but they still came out gooey on the bottom. Will now try 8 mins.
It's a game of inches. Or erm... seconds. Once you nail it down for your gear it's pretty easy to duplicate, even half asleep early in the morning... sometimes. LOL Thanks for watching!
Cute
I KNOW you're talking about the egg poachers, not me. Thanks for watching!
Poachpod