I use this poacher every day. I am old but have no health problems related to diet; thus, I can eat eggs without fear of raising my low blood-fat level. I use it on a gas burner. I place cold eggs in the cups, insert the cups, and turn the burner to high. If the water begins at room temperature, the eggs will suit my taste in about four to five minutes. In that time I can toast a piece of bread (you could toast English muffins in an ungreased iron skillet), and I can warm a dish in the microwave (on "beverage," just over a minute. Watch the eggs. The whites will still be soft and even slightly runny, the yolks runny. Cook longer (watching through the glass lid), if you like. All you need is English muffins, a piece of Canadian bacon (or ham) and some hollandaise sauce for Eggs Benedict. Other combinations are possible, and small custards can be made this way. Keep cooking the eggs until they are hard but with somewhat soft yolk, and you will have "hard-boiled" eggs without the trouble of shelling them or that unsightly green ring.
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