Egg Poacher

Mr. Green Jeans

Mr. Green Jeans

New member
I love me some poached eggs esp my own version of a Mcmuffin. DW bought me the try that holds 3 eggs the fits in a sauce pan. However, no matter what you coat the thing with (cooking spray, butter, oil) the eggs stick and I can never extract a whole one.
Does anyone have a recommendation on a decent egg poacher?
Thx!
 
I like the poach pods. I use my Misto and spray with EVOO before cracking the egg into it. Float in a covered pot/pan of water for 3 minutes. I run a spoon around/under egg and it pops right out.

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Eggs Benedict

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I just poach them right in the pan. No special holder. They don't look as pretty but still taste yummy. :)
 
I like the poach pods too, but I do still have a really old (harvest gold :biggrin:) electric Toastmaster egg poacher with a non-stick tray that works great. The only thing that I know about the new egg poachers is that those egg-shaped electric poachers don't work very well. I got one for a Christmas gift and used it once. Now it sits in its little box in the storage closet.
 
In a hurry i use my microwave. 1/3 cup water and dash of vinegar one egg in a teacup. Cook 45 to 65 seconds depemds on your microwave. Otherwise I do it the old fashion way in a non stick saucepan.
 
here is an old family secret..lol

an old correl cup but any cup works for us

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i actually use my microwave for pretty good eggs

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Thanks guys those poach pods look like the ticket. I like mine cooked leaving a little runny yolk to ooze out on the toasted English muffin :-)
 
The only thing that you have to watch out for using the poach pods is to have your water at a simmer, not a full rolling boil. They will tump over if your water is at a full rolling boil. It only takes once to learn that little lesson :whistling:.
 
Cooksie said:
The only thing that you have to watch out for using the poach pods is to have your water at a simmer, not a full rolling boil. They will tump over if your water is at a full rolling boil. It only takes once to learn that little lesson :whistling:.
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You also have to be careful transporting the pods TO the pot. One at a time - NOT on a tray. :whistling:
 
BamsBBQ said:
here is an old family secret..lol

an old correl cup but any cup works for us

4b0a17a13e1f5_36495n.jpg


i actually use my microwave for pretty good eggs

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ha, we used to have the same correll dishware when i was a tot. shattered to smithereens if dropped. man.
i use a 'lil all-clad saucepan, acidify w/ vinegar, put the egg on the table for awhile, like a half hour or so, (yeah, yeah), gently crack the egg into a mug or 'lil bowl, then on a gentle, gentlesimmer, stir the h2o into a swirl then hurry & slide the egg in, & since i like runny eggs, cook only fer a few. drain on bread. martha taught me this as a taught. & that's a good thing. Juila Child taught me the rest. i'm fairly certain. easier than fussing w/ gadgets i used when i was @ my Mom & Dad's learning to cook.
 
Egg semantics lesson for the day:

To be considered "poached", eggs must actually be cooked directly IN the simmering liquid, as in touching it. If the eggs are in a container & only the container is in the water - or if you microwave the eggs - those eggs are considered "shirred" or "baked".

I'm not a big fan of "poached" eggs, because I like my eggs much firmer than properly poached eggs are supposed to be. I am, however, a BIG fan of "shirred" or "baked" eggs, because I can control the firmness without ruining the end product.

:)
 
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yah yah yah...lol

wrong term but i have heard/been using that term for 40yrs and will still continue to call them poached eggs :)

i like true poached eggs as well..they are just messier to make...i add high amounts of vinegar to my poaching water, i like the vinegar flavor it imparts.

a hard boiled egg is also a coddled egg
 
BamsBBQ said:
yah yah yah...lol

a hard boiled egg is also a coddled egg
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Nope. A "hard-boiled" or "hard-cooked" egg is just that - cooked until it is hard. A "coddled" egg is a "soft-boiled" egg, & can be cooked by either immersing the in-shell egg for a few minutes in boiling water, or by using an "egg coddler", which is a little lidded ceramic dish which you break the egg into before cooking. :)
 
Well, now I'm really confused :huh: You can use an "egg coddler" to make a soft boiled egg in boiling water but you can't use a "poaching pod" to make a poached egg because then it becomes a "baked" egg even though it doesn't go in the oven....so....wouldn't a soft boiled egg in an "egg coddler" be a baked egg too? Ya know what? I'm just gonna continue to call a poached egg in an egg poacher a "poached" egg and a "boiled egg" is gonna be a boiled egg whether it's soft, medium or hard. Now, I'm gonna let ya'll figure out what you're gonna call your eggs while I go enjoy my dippy eggs :biggrin:
 
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LOL!!! Point taken.

Actually, "coddled eggs" are even softer than traditional "soft-boiled eggs". For instance, traditional Caesar Salad recipes call for the greens being tossed with a "coddled egg" - meaning the egg has only been "cooked" for just a minute or two. It's warm, but essentially still liquid.
 
Mama said:
Well, now I'm really confused :huh: You can use an "egg coddler" to make a soft boiled egg in boiling water but you can't use a "poaching pod" to make a poached egg because then it becomes a "baked" egg even though it doesn't go in the oven....so....wouldn't a soft boiled egg in an "egg coddler" be a baked egg too? Ya know what? I'm just gonna continue to call a poached egg in an egg poacher a "poached" egg and a "boiled egg" is gonna be a boiled egg whether it's soft, medium or hard. Now, I'm gonna let ya'll figure out what you're gonna call your eggs while I go enjoy my dippy eggs :biggrin:
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I will call ANY egg cooked OUT of the shell WITOUT actually being cooked in a fat poached. The thing about eggs poached in water are always watery which I hate. Mama I also call my eggs dipping eggs. LOL Most places "poach" their eggs in a small "monkey" dish (as mom & I called them when we waited tables) or small side bowls. When we went to a cracker barrel (they usually come out in side bowls (1 egg to a bowl) I ordered poached and they came out hard so I complained. The manager came out and said he would cook my eggs for me. HE did them in water and they were properly cooked. He said the trick to a perfect water cooked poached egg was to put a pickle in the water NOT vinegar. And damned if he wasn't right. They were the BEST poached eggs I ever had before or since.
 
Side note - I make perfect had boiled eggs every time. The place one layer of eggs in pan and cover by 1 inch with cold water. Bring to boil then lower to barely a simmer. Cook exactly 7 minutes. Turn off heat and allow to sit in the hot water for exactly 2 minutes. Drain and run under cold water till you can hold an egg in your palm and not get burned. Then give each egg a sharp rap to the big/wide end on a flat surface and crack it all around. Allow eggs in the cracked shells to sit in the water for about 5 to 10 minutes then peel under running cold water. The key thing is to get air/water between the membrane and the actual egg white which then makes it easier to peel. The center is just hard cooked through and pale yellow no green ring.

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Beautiful Peepers! I always start by cracking the big end of the egg since that's where the air pocket is.
 
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