Poached perfection.

This is one of an occasional series on cooking devices which make a difference. For an index of cooking articles on this blog click here.

I confess that this is a technique which it has taken me a couple of decades to master and the length of time is a direct function of my general resistance to kitchen gadgets. I greatly enjoy the physical aspects of cooking and prefer to use traditional hand tools – cleavers, knives, pounders and so on – tending to look askance at gadgets.

Now my many years of poaching failure have seen attempts at various techniques. I have done the swirling vortex hot water with vinegar bit. Abject failure. Wisps of ugly egg white everywhere with the egg, as often as not, looking like the victim of alopecia. Then I chanced on Nigella Lawson’s BBC cooking series. Well, actually, I chanced on staring at Nigella – which is why guys watch her show – so my attention to her detailed instructions may have been less than perfect, but she advocated draining the cracked egg in a small sieve, spraying lemon juice on it and then placing it gently, via a ramekin, in hot water, no vortex in sight. The result was much the same as the vortex method. The water clouds up, whites migrate to the surface and you cannot see what the heck is going on.

So I put the whole thing aside and decided that poaching was not going to be a winner for me.

However, I’m anything but a quitter, and recently came across this device:

The four egg poacher.

Click the link for Amazon which will happily take some $33 of your money.

And disregard the one star reviews which say you will cut yourself on the edges of the stamped insert (you will not) or that the screws come out (they do not). These are likely posted by crooked competitors seeking a sales boost, and there are many devices like this at various prices and capacity (2, 4 or 6 eggs) to be had. This one is spendy but I have found it to be beautifully made, with the eggs being perfection itself. And you can always see the state of your eggs through the glass cover. I used two cups of water and you use the same amount whether poaching 1, 2, 3 or 4 eggs.

I swiped a generous layer of butter on the inside surfaces of the removable Teflon cups. Do not use olive oil. The eggs will stick after a couple of uses.

Once the water was simmering I gave the eggs 3 minutes. I found no need for the provided spatula to remove the finished egg. Grab the cup using the provided spigot, give it a shake and out she comes. Three minutes made an egg that was was nice and runny, and if you like your poached yolks hard then I grieve for you.

Here is the whole Eggs Benedict routine with Canadian bacon and Hollandaise sauce. I warm up the bacon for 30 second on high in the microwave. This has it adopt a shallow cupped shape which neatly holds the poached egg atop the English muffin::

Breakfast.

I use Knorr packets of Hollandaise to cut down on the cholesterol. Half a packet (12g) with a half cup of milk and a little butter is enough for four eggs.

A great device, recommended heartily.

And if you want the perfect egg in a shell, be sure to read this.