Hi from UK. I bought one of these pans as I'm trying to eat a little heathier. The only instructions that came with it were cleaning instructions 🙄, so your video was VERY helpful. Thanks 😁👍
@karanlola4481 the pan now works as a small frying pan. I have an electric hob and about 6 months after I posted that comment, my son (who is an idiot!) left the cups on it whilst it was hot and 3 of them melted! But as a frying pan, the non stick is just fine 2 years later.
Strictly speaking these are coddled eggs not poached. I put the eggs straight into the cups and then put all 4 into the simmering water using the carrying top part.
Instead of putting the eggs inside the little ketchup cups, the pour into the poaching ramekins, I would simply take the ramekins out via the handle in the center of the tray, THEN heat the water. While the water is heating, just pour each of the eggs directly into a ramekin, then load the tray of ramekins on the pan of water, then cover it. It is much faster and easier, less mess, and you don't dirty up extra utensils. Also, before putting the eggs in the ramekins, I would coat them with a touch of EVOO or Avocado Oil instead of butter, pour the egg in, then add a touch of butter on top, along with any other seasonings you may want.
Thank you for this instructions on how to use an egg poacher properly. I acquired one early this year and after the last time I used it I once again had a big mess to clean up and it takes me a half hour to clean the thing, egg white was all over the place so decided to go back to the old way. At least now I know where I went wrong. Thanks again. 👏🏼😋🥰
I just bought an egg poacher like yours. Enjoyed your video instructions, very nice. I just wish I could have seen you slice through the egg to see what 5 minutes looks like!! lol Cant wait to try it. I loved your ramekins idea!! 🍳 🥚 🍳
Thank you! At 5 minutes in my pan the yolks are quite set, but if you prefer runnier yolks, simply cook for less time. Experimenting is half the fun! Thanks and enjoy 😀
I can tell you by the size of the egg and the cooking time it will be over cooked ,I cook my extra large eggs for 5 mins ,and they come out ruuuuney 😜👍🇬🇧
picked up one of these from the thrift store a while back, this video taught me how to use it. i’m not good with cooking but i love eggs - thanks for this video
thank you so much for your video...was in much more detail than the majority i had previously watched...my poached eggs turned out beautifully thanks to you..my other half says thank you as well...he'd never had poached eggs and loved them....thanks again..
Amazing video! I got one of these pans no instructions, nothing online and I didn't even know that you needed water in the bottom 🤦🏼♀️🤦🏼♀️🤦🏼♀️ this was SO helpful! Thank you 🙏
These pans a quite common in the UK and I love mine ha noone knows how to use it.😊I butter the cups with a brush. I don’t put the lid on as I want to keep an eye on the cooking from the base first. When I know the bottom of rthe cup is turning the white I then put the lid on last min. I check the white with a skewer as I like it ever so slightly runny. This way it’s tender and runny. I do the toast in advance so it’s firm and put Parmesan and basil leaves. It’s my treat on a weekend when everyone has left me alone. My son and girlfriend who live in LOndon when always asks for poached eggs Italian style when they are home.
Thank you! I snagged one of these pans at a thrift store food eight bucks, but of course it didn't come with instructions. I'm feeling good about trying this now!
Thank you for a very helpful video! I was unsure how much water to use, and definitely would have used too much. Leaving the unused cups out when wanting only a couple of eggs (comments below) and using a spatula to ease the eggs out were all great tips. Much appreciated!
I love poached eggs and no matter what technique I tried, I couldn't accomplish them. I just grabbed one of these pans (looks like yours) at a yard sale today. No instructions came with it. I love your video and I am about to go make me some poached eggs. Oh, I am blessed, I only paid one dollar for this wonderful poaching contraption. That sandwich idea looks like a great way to indulge this evening. Shout out from Seattle, Washington! Thanks again.
I bought a used one at a thrift store for $3. It's all stainless steel, which is what I like (no exposure to PFAs). It has 6 cups, but no lid. Fortunately, one of my skillet lids fits close enough. I used it for the first time today to make 3 eggs. I wasn't sure what burner setting to use, so I set it to medium to start, then a lower setting once the water was boiling. The eggs cooked faster than I expected (thinking it would be similar to cooking boiled eggs). My goal was completely firm whites, but mostly runny yolks. Two of the eggs had some runny whites near the center of the cup and part the yolks were more done than I liked. The other one had firm whites and runny yolk just how I like it. Maybe I need to try to put the yolks in the center of the cups (probably will be a challenge)? I'll need to experiment with it more, so hopefully I can figure out the ideal temp and time to get the results I want each time I make them. Also, I'm considering poaching eggs (cooked firm), instead of boiling them in the shell when making potato salad. I'm not a fan of peeling hard boiled eggs.
2-10-2023 - - - - I bought one of these pans and they work great. A suggestion below said to use a small sieve to drain off the runny part of the egg white - I'll try that next time. I boil the water with the lid on but put the cup holder fixture with the cups in it into a container that is the same diameter as the cup holder. Otherwise if you sit the cup holder with the cups in it on the counter, the cups fall out. Then I smear a little butter in the cups to prevent sticking, like you showed. I recommend putting the eggs one at a time into one cup to see if the egg is OK before putting it into the egg cup. I had a bad egg today and had to clean/wash the cup before continuing. When all the eggs are ready in the cups just put the whole thing into the pan then place the lid on. I cook for 3 minutes because the yolks stay runny which protects the nutritional value of the egg. Your video showed how to do all this and thank you. Amazon sells 4-hole poachers like yours for about $34.00. Cheers.
Thank you for this tutorial ☺️ I have been making hit and miss great poached eggs 🍳since I just watched a different tutorial somewhere, but I thought to Google to see if there was such a thing as a pan to make things easier. Found out that there are!! Yay! Now, of course there were no instructions as to “how” to use it or how long to cook it 🙃 thanks again! Of course, I liked 👍🏽and subscribed❌! See you on the flip side!
Just highlights the difference between two countries. Here in the UK we would add boiling water from a kettle (considered a kitchen essential) to the pan, and would be judged by how runny the yolks (but never the whites) are, with anything more than a hint of setting being considered a fail by most. As for butter (or whatever else is used to ease release) this would usually be spread thinly over the cold surface, the egg added and then placed into the holder, or in the case of one like yours with the central handle all would be lowered (and removed) from the pan together to ensure identical cooking times, which of course, is far more critical the runnier you want to yolk to be.
Thanks for making this video. I got my egg poaching pot for 14$ including shipping for a used egg poaching pot. Eggs are too expensive to waste with practicing how to make poached eggs without a poached egg pan.
It takes 6 minutes for same consistency you got. Not sure if my house is defective or not but I'm gonna sell it buy a newer house then will check again.
Thank You,.. !! I Just Thought About Making Some Poach Eggs ,. Yesterday,. I Have A Poach Egg Pan,. It's Black Shape Like A Half Moon,.. With 3- Little Dividers Inside The Pan,.To Make Poach Eggs,. And You Can Make And Egg Omelette On The Other Side Of The Pan..😁👍😊
I steamed my eggs for 4 minutes & still got a mostly hard yolk (I'm still experiment with my new pan). Next time I will try a little over 3 minutes & maybe I'll get that runny yolk I want to serve over buttered toast. Can't wait to get it timed perfectly. Yum!
Really no need to time them. Just touch the top of the egg with your finger to see how set it is, or wobble the pan a bit, if the yolks move around its raw. You just want the whites set up to the yolk with no translucent white around the yolk. Ya can see it man!
I bought a vintage egg-poacher pan, a 1qt wear-ever, 2-egg pan. Now my other wear-ever pot & pans (Hall-lite) feel pretty sturdy, not real heavy, but this egg-poacher pan is very light weight. I'm guessing so that the water boils quicker & the pan cools off quicker after removing the little cups? Thank you for posting this video, I wasn't sure exactly how to use this little pan, and now am looking forward to giving it a try. 😃
I think you are on the money about that pan; a heavier unit could take longer to boil the water and would retain heat. Sounds like a nice find. Thanks for watching and happy cooking! 🙏
Great video! First time I used my 4 egg poacher I put in too much water and had the water all over the eggs! I see I also did a few other thing incorrectly! Quick question - if only wanting two eggs, do you put the other 2 empty cups in or leave them out??
Just leave the unused cups out. You might get a little more condensation and steam on the eggs, but I think that’s better in the long run. This is especially true if the cups have a nonstick coating (and most do). Nonstick cookware shouldn’t really be heated empty. Thanks for watching, and enjoy those eggs!
@@IWantToCook Thanks - they are nonstick coating. I did the four and refrigerated two for later this time. Tried your butter and seasoning in the cup and some meting instead of full boil and they did turn out perfectly. Thanks again!
Got there in the end but bare in mind if you’re used to doing poachies in a pan this egg pan takes a lot longer to cook them, just tried this and had to go again because it was undercooked 😫
I’ve found that to be true, too, but think the trade off is worth it - especially when making these in batches. Also, no need to do tricks like swirling if the water, lol. Thanks for watching and happy cooking!
@@IWantToCook to be honest I never swirled them anyway lol just bunged them in and done when the toast pops 😆 the only plus of the egg pan is it’s easier to clean/no smelly egg water. Thanks for the tutorial anyhow ☺️
So went into Canadian Tire looking for a non stick sauce pan for scrambled eggs (like Ramsey shows) and seen one of these and bought it instead. Zero instructions on the over sized extra packaging for 30 bucks so thanks for the how to video
I can cook, but never good at poached eggs. But then I got the Instant Pot pressure cooker and used silicone cups in it, pressure 3 minutes. The best poached eggs.
Hi mate....I bought a microwave safe poaching utensil....does 4 eggs at a time.....similar set up to what you're using.....takes 3 mins to set them firm....
Right on. Glad that’s working out for you. Last time I tried cooking an egg in a microwave, the inside of the microwave ended up wearing the contents, lol. 😂
@@IWantToCook another method for poaching is place 1/2 cup water in a desert bowl...add a pinch of salt....stir...then place an egg in the bowl....place in microwave....35 seconds and it's cooked....depending on the wattage you may need to experiment...
I enjoyed your video. I have been using egg poaching pans for years over poaching them in simmering water. My family owned a gourmet food store for 34 years so I have been around food and kitchen gadgets. I have cooked those for years like you have shown. I just bought an induction type of egg pan poacher with holes in the bottom of the cups and immediately swapped those cups out for my old cups without holes in them. I have never really seen those types of cups before in egg poachers before, and having cups like that in cookware seems rather foolish to me. What are your thoughts on that?
Hey thanks for watching and commenting! Re: that pan whose cups have holes, that is new to me, too. It seems like an odd design as the egg could possibly drip out the bottom if the holes are big enough. Maybe try one and let me know how it goes. Happy cooking and happy eating!
@@IWantToCook I’m pretty sure this has nothing to do with it, but when I poach eggs the usual way, I first put the egg in a small sieve and let the really runny part of the white run out - just several seconds’ worth. The difference in consistency of the finished egg is noticeable. But I doubt that’s what the egg cup’s holes are all about.
My eggs always have runny whites and solid yolks; how do I get the opposite? My kids love dunking toast in the yolks, but I can't consistently achieve this!
Very interesting. It’s usually the opposite, lol. Two things to try: Remove eggs from refrigerator about half hour before cooking. That will allow them to not be super cold when put in pan. Second is to try cooking over low-medium consistent heat. Here’s an example. This particular video is for scrambled, but similar concept applies: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NAKPELl2uFg.html
Thanks. I’d recommend a minute or two less, depending how runny you want it. Each pan/stove is a bit, so experiment with timing for your particular setup. 😀
Tried this before I watched the video. 3 inches of water and didn't put the top on. Absolute disaster! This video will help for my second attempt. Cheers
Very helpful video! Quick question: my little cups have several small holes on the bottom. What are they for and why do some have holes and not others?
I’ve heard others say this, too, and to be honest I’m not sure. If they seem to be there by design, perhaps it is to help steam the eggs. Thanks for watching and happy cooking 🙏
I suppose so, if you mean the stainless steel pan itself. Stainless isn’t the greatest for eggs, but it works (it’s one of the few times I recommend non-stick). If you mean a type of scramble in the cups, try these: How to make egg bites at home | no sous vide, no problem! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Eud9LDVYYnY.html
While I generally don't like "single use gadgets" an egg poacher is essential for anyone who likes poached eggs. Mine doesn't get used very often, but when I want poached eggs it produces wonderful results. And it really can be used for other things if you remove the insert and set it aside.
I find it’s also great for making egg bites like the kind at Starbucks. Here’s a video on how easily they can be made. Cheers! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Eud9LDVYYnY.html
I assume the reason you put egg in ramekin is to let the egg holder get a chance to be pre-heated? i still dont see the big difference between put eggs directly into egg holder and put them into ramekin, because i can still boil the water first and then directly put egg holder in(with egg in it)
Either way will work. I find less sticking and less chance of shells in the poacher by separating first, but by all means, it isn’t a requirement. Cheers!
Yes, I should have shown. If memory serves, these were on firmer side. A cool thing about using this pan is how easy it is to get the results you want. For a runnier yolk just cook for less time, and vice versa. Cheers!
Good point, and that’s essentially what this is. However, holes in the “plate” allow the ramekins to sit just above the water, while smaller additional holes (at least in this model) in the plate and lid allow steam to circulate and vent. Otherwise, it might trap steam, which could lead to too much pressure on plate, and potentially to an EGGsplosion (sorry; I couldn’t resist the pun).
I bought this one many years ago at a Sur La Table. If memory serves, it was around $40. A quick search on Amazon shows similar pans for that price or less. Thanks for watching and happy cooking! 😀
Any idea of what else can be made with the egg poacher pan other than eggs? (ex: potaotes, veggies, breads, snacks, etc etc??) maybe an idea for an upcoing video??
Great suggestion, thanks! I did one video on making sous vide-style eggs with it - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Eud9LDVYYnY.html - but hadn’t considered other uses for the cups. I’ll put on my thinking cap! 👍
They look a bit rubbery. Unfortunately nothing beats cooking them traditionally in freshly boiled water, with a tablespoon of white wine vinegar. The one golden rule is they must be very FRESH. Otherwise the white will not hold together.
I tried this for the first time today and got hard boiled egg. Solid yolk. Medium heat simmering less than 5 minutes 1” of water. I like it kind of runny. Do you think it would be ok to add a tiny bit of water in with the egg to make less firm. I’m also going to try lower heat less time..
I’d try less heat and less time, and if it’s still too hard maybe try the water. But i think adjusting the time and temp should do the trick. And rest assured this is totally normal. As every pan and stove are different, these egg poacher pans require experimentation to yield everyone’s particular results. Thanks for watching and happy cooking 🧑🍳
Absolutely. You can cook them to your liking: soft for more of a traditional poached egg with runny yolk, or cooked longer for a hard-boiled style with firm yolk.
It doesn't matter what kind of stove you have. Once the water is boiling, the water is at 100; and will remain at 100, regardless of how rapid or slow the boil. Electric, gas, induction, camp fire ....... doesn't matter; the boiling water is always at a constant temperature for a given pressure. This is high school physics. Of course, if the water boils off, you have a whole different story; and probably a fire, too.
Hello from California! So here in the U.S. and I'm sure abroad they are widely available, both in stores and online. In Ghana, however, I'm not sure. If you have access to an online retailer like Amazon.com, I would try there. Thanks and all my best to you!
These make the egg whites so rubbery, they are not poached eggs either. You’re better off doing a soft boiled egg if you can’t make poached eggs the proper way.
Yes, this it technically the case as these eggs are not cooked directly in a liquid. Maybe "egg coddling pan" just doesn't have the proper ring to it for manufacturers, lol. Thanks for watching :)
It's actually a waste of time to use the ramekins. If you break them directly into the cups you have two arms and you can put two cups in at a time. The cops I'm referring to other ones that came with the pot. They're already in the cups - just one, two, then three, four. A lot faster than pouring them in, one at a time, the way you did.
Hi the pan with the holes in might be a steamer pan,cos one or two need holes in the bottom of them then the final pan has to be a normal pan with no holes in as that has to filled with water and the ones with holes have so sit stacked on top then that's how it steams the vegetables once you have put the lid on.
Are you sure that pan with the holes in the bottom is not a steamer pan for steaming vegetables as I have one just like that but the final pan has no holes in the bottom as that has to be filled so much with water then the others just stack on top then you put the lid on and let them steam for as long as they need to this is a message for kathy.
Good question. While I think plastic could work, I’d prefer and recommend metal. Metal is more durable and has better heat retention. I’m wary of how well plastic might hold up over time.
Bought a new poaching pan, should have kept the old one as 4 to 5 minutes not long enough it takes at least 10 minutes and they can still be too runny, maybe the steam holes are not big enough?
I use a poacher pan because my mum did... I have tried to poach without and its not as successful, looks shambolic etc and my poaching pan goes back into use.... No long term holidays or change of household. Eeh if we go self catering it comes....
