A perfectly poached egg - so simple! But as is typical in the kitchen, that which appears a doddle rarely is. And that’s probably why, more than any other food group, egg tools and gadgets are represented so largely in kitchen stores such as ours. If you’re having problems with your poaching, seizures about your scrambles or you’re in a flap about your fried, it may well be that we have the perfect something to ensure having eggs ‘your way’ is a bit less stressful.
If there’s a method we hear people struggling with more than any other, it’s definitely poaching. The cafes seem to produce them in a flash, perfect every time – it’s enough to give you a complex! In fact, ‘poaching’ tools are requested more than any other in store. Luckily, there are plenty on offer:
Poachies: We think these are as close as you’ll come to a café style poached egg. Simply drop your raw, shelled, egg in to a poachie pouch (similar to a large tea bag) and then in to a saucepan of boiling water. Leave it for around three minutes (for just set, with a runny yolk) or four for a more firm yolk. Lift the poachie out with tongs and slide your egg out onto your toast. While single use, each poach pouch is compostable, so you’re assured of perfect poaching without worrying about unnecessary plastic.
Poach Pods: One of our favourites, these nifty little gadgets have just reappeared on the market and we’re delighted. They produce what could more technically be called a coddled egg as they are not cooked actually in the water but, particularly slightly less fresh eggs, will come out nicely cooked and uniformly shaped. Simply spray or brush your pods with a little cooking oil, break in your egg and float the pods in a pan of simmering water. Cook over a low/medium heat with the lid on so the eggs cook from both top and bottom. When cooked to desired firmness, simply lift out with the handy ‘poach pod lifter’ before turning the eggs out onto your toast.
Bonus: these are also suitable for use in your microwave – perfect for student flatters too!
Second bonus: Add smoked salmon, sautéed spinach, chopped ham, shredded herbs etc to make a complete breakfast.
Poaching Pans: utilising a very similar principle to poach pods, an egg poaching pan has the benefit of including 4 or 6 cups, for multiple eggs in one batch, and a very handy deep sided frypan/ saute pan that can be used for multiple cooking tasks around the kitchen. Our favourite is the Demeyere Poaching Pan.