How to Use

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Using the Ultimate Egg Poacher

Use it in a covered saucepan (not included)
that is at least 8" wide and 4.75" deep.
If your 8" saucepan isn't deep enough,
just use a larger saucepan.



bulletBring inch (1.5 cm) of water to a boil in a saucepan.
bulletRub a little butter or olive oil (optional) in the egg wells before breaking eggs into the egg wells. 
bulletReduce heat to slow boil.
bulletPlace poacher in the saucepan and cover.
bulletExtra large eggs right out of the fridge take about 7 minutes for soft yolks; medium eggs, about 6 minutes. Adjust timing to taste.
bulletCarefully remove egg poacher from pan with a hot pad (the handle will be hot).
bulletLoosen the eggs with a spoon or flexible rubber spatula by rimming them round and round, a little deeper each time.
bulletGently transfer egg onto toast or plate by tipping the
poacher and using the spoon. Enjoy! Tell a friend.

Spice it up! Try sprinkling herbs on top of eggs (dried parsley flakes are nice). Use imagination.


bulletDish soap and sponge. Easy cleanup.


bulletEggs are back! Once again, eggs are considered good, healthy food. And poached is such a great way to eat them.
bulletThe egg poacher is hand-made in Canada from true high-fire porcelain clay with lead-free non-toxic glaze.
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Copyright 2001 [Mark Tichenor]. All rights reserved.
Revised: May 03, 2008 .