Works Well with the Right Procedure
This works for me. Spray the silicone cup with olive oil and then put a sliver of butter in the bottom. Put the cup in a large saucepan with a half inch of water already boiling. I give the cup a minute to warm up and then drop the egg into it and cover with the saucepan lid. Cook 5 minutes for a refrigerated egg, less if egg is room temperature. Lift the cup with the little handle. Pour off any water which has accumulated from steaming. Nudge the egg out with a spoon. Solid white. Runny yoke. Perfect. Use salt and white pepper to taste. Eggs Benedict anyone?
I like it
I spray it with Pam and the egg comes right out. I like it because it has the little handle to get it out of the hot sauce pan. It takes a bit longer to cook because silicone doesn't conduct the heat as well as steel.
silicone egg poacher
I love it. It was the best poached egg I have been able to make myself in a long-long time.
Click to Editorial Reviews
No comments:
Post a Comment