Egg Poachers

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Poached eggs are not just for the rich and famous. In fact, you can buy egg poachers at most department stores across the country. However, it is quite common to do it the old fashioned way in a pot full of water. The poached egg is quite common in France but has made its way to all continents of the globe.

Traditionally eggs were put in a pot of boiling water and cooked with the water alone. To prevent the white part of the egg from floating all over the pot, some people choose to swirl the water around like a whirlpool. This definitely helps keep the egg in the center of the pot while it cooks and becomes harder. Another technique is to add a small amount of vinegar to the water. Vinegar is acidic and prevents the egg proteins from spreading around. There are machines that poach eggs as well, some use nonstick surface, some use water, and some actually poach the egg with steam. But let’s take a look at some of the more common egg poachers you will find at the store.

The picture below is a picture of one of the egg poachers by Farberware:

This style of egg cooker is very similar to a deep frying pan. It uses very little water. You would put water below the black cups and a tiny bit inside the cups. This method of poaching the eggs works by steam. So it is necessary to fill the bottom with water and bring it to a boil before you start adding eggs.

One of things I like about egg poachers like this one is that you can actually make omelets in them as well. And since it is working off steam, the omelets come out perfectly light and fluffy every time.

One thing I don’t like is the fact that sometimes the egg can stick to the black cups and it makes it hard to clean. However, I’ve come to realize that a quick shot of cooking spray beforehand will prevent that from happening.

Not all egg poachers are big and cumbersome. Take the following picture for example:

This egg poacher is similar to a soup ladle. First you would crack your egg open gently in to the cup portion of the egg poacher. You can at the same time bring a pot of water to a boil with a touch of white vinegar. Now all you have to do is lower the poacher slowly until it fills with water. Wait a moment for the white part of the egg to get firm and then you can rest the neck of the ladle on the side of the pot. Your egg won’t take long and it will be in the perfect shape to put on to toast or an egg cup.

We also discuss about other types of egg poachers on our website. Perhaps the best tip for the perfect poached egg is to get a lot of practice. Once you have an idea what the egg looks like when it’s done, the next time you cook one you should remove it from the heat 20 seconds before hand that point. The egg will keep cooking for a minute or two and you will end up with the perfect poached egg.