Egg Poacher - Eggssentials Poached Egg Maker, Stainless Steel Egg Poaching Pan, Poached Eggs Cooker Food Grade Safe PFOA Free with Spatula.

I just finished using my new egg poacher for the first time. I followed the directions exactly and gave my extra large eggs 4 minutes to poach. They turned out perfect! The poacher is a breeze to clean as the only parts to come in contact with food are the nonstick cups. It's also a fairly small size, making it easy to store. This is really a well designed tool & does a great job.

Honestly, this is a great pan! My daughter would always request poached eggs, and I hated the mess of the vinegar and water. This is so easy she can do it herself and the eggs come out perfect every time. I would recommend this 100 times over again and again.

After trying two electric egg cookers and having bad luck with poached egg results I decided to go “old school” and am glad I did. AOn just the second tryI had the result I wanted. (Actually, the first try wasn’t bad, just not exactly the result I wanted.) This pan is super quality and can be used on an induction cooker or stovetop. I highly recommend!

I inherited my mom’s egg poacher when she passed away. She put hers thru the ringer serving eight kids three squares, including perfectly poached eggs. I had to retire her poacher after ~50 years of service, and I’ve been thru two inferior products since then. Disappointedly, I thought things weren’t made with the same quality any more. But I was wrong. I unpacked my Eggsentials egg poacher and have been on Cloud 9 ever since! It is perfect. The shiney stainless is great. The non-stick cups are perfect. The handles and knobs that don’t require a pot holder are terrific. The design is perfect. And I am now feeding my three kids perfect poached eggs by Eggsentials. My mom would be 104 years old if she were still living, and she would love Eggsentials too! Thank y’all for focusing on what matters: Quality.

Close examination reveals that this egg poacher is lighter than top-quality stainless steel products and its handle under the added rubber is quite thin. But, what you'll likely see day to day is a very attractive pan. Mine sits permanently on a burner of my stove since I use it every morning. Its design is totally practical and well-thought out right down to the little mini-spatula that makes it easy to remove the eggs from their cups.Several reviewers have complained that the wooden knobs of the egg cups get too hot for comfort. I remove the pan from its burner, wait a five count before removing the entire egg tray (containing the four cups) from the pan by bare-handing the already cool enough large knob in the center of that tray. Then, I carefully set the tray down on a flat service (my glass-top stove but a counter would do as well). Once the bottom of the egg cups (flat-bottomed) touch the counter, I let the tray fall the final inch to the counter.Away from the pan and its hot water, the egg cups can be picked up bare-handed by their wooden knobs and transferred to a finger-tip potholder to be held while you use the provided mini-spatula to guide the eggs out onto a plate or an avocado covered English muffin. The only time in this little process where caution is needed is when you are removing the cover from the pan.You can make 1-4 eggs. Put a little water into each of the egg cups you will not be using and a very slight sliver of butter into the cups that into which you'll transfer the eggs after the water comes to a gentle (or even rollicking) boil. It's best to have the eggs waiting in ramekins for the transfer -- which, of course, you'll do after taking the pan off the burner first for that transfer. The manual suggests that the eggs be given four minutes back on the stove at a slow boil. I find six more to my liking for liquid yolks and totally solid whites. You can pretty much tell by looking down at the eggs when the white is set. But, soon after, the yolk will be hardening. Play around a bit until you find the right time for you.If your pan ever gets that white non-removable-by-scrubbing "stain" caused by salt making it to the water, you can easily remove it by adding a little vinegar to some water and giving it a minute or two to transform the pan back to its original look. Any vinegar will do including white vinegar that is virtually given away in gallon jugs.In summary, the pan is quite attractive if not of the highest quality possible. But it is certainly up to its task and -- if you're not writing a review -- you'll find it totally acceptable. It's well worth its price. As for those who have written about initially burning their fingertips a bit, I find that five seconds out of the pan allows the wooden handles of the egg cups to cool down. Good grief. Just an iota of patience can work miracles!BTW, the McCormick Hollandaise sauce is worth a try. It's foolproof. It has a hint of onion, which isn't traditional, but the sauce won't curdle and holds up well for a few days in the refrigerator. An English muffin topped with mashed avocado, a slice of tomato, a poached egg, and some Hollandaise makes for a home brunch that's tough to top. Add a slice of Morningstar bacon for variety. Or be boring and do the Canadian bacon thing for your Eggs Benedict. In any case, maintain some dignity -- no licking the plate. ; o )

As a single adult this has been a perfect solution for a quick and easy meal. From prep to cooking, eating and cleanup takes me all of 10 minutes.

This item is very well made. Love the handles for easy removal of poached eggs.

Couldn’t ask for a better egg poacher. Will be enjoying eggs benedict at home now.