Average Customer Review: ( 63 customer reviews )
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131 of 135 found the following review helpful:
 Actually 4 ½ stars ... Dec 12, 2003
By jammer
"jammmer"
In a competitor's (let's say Brand X) poacher with plastic (ugh) cups, the thermal conductivity of the cups is so low that eggs effectively cook only from the top down from being directly exposed to the steam. Result: after 9 minutes of poaching (at 7300 feet), the yolk (which floats on top) and the top half of the egg white are firm; meanwhile the egg white on the bottom still quivers like jelly and is semi-transparent (ugh). And the cooking pan is quite shallow (just under one and one half inches inner measure), with the result that boiling water easily spills over on top of the poaching eggs, creating a real mess inside and out.The stainless steel egg cups on this unit are perfectly formed and slightly flattened on the bottom with a thermal conductivity so good that eggs cook pretty equally from all sides. The pan is quite deep (just under two and three-eight inches inner measure) so that the poaching tray rides very high over the surface of the boiling water. The result is a perfectly poached egg, no messes, to whatever degree of firmness of the white one wants. Yet one can still have a soft or partially soft yolk, impossible to achieve with "Brand X" above. At an elevation of 7300 feet, poaching time using this pan for a firm white and medium (non-runny) yolk was 6 minutes; for a firm white and softer yolk, between 4 and 5 minutes. Lower elevations should adjust these times downward a minute or two. Because of its' stainless steel composition, depth and diameter, the pan can also be used for other cooking. Indeed, this reviewer dares to suggest that despite its higher price, this unit is almost a mandatory addition to any good cook's staple of cooking utensils. Because of bad past experiences with the kind of riveted handle attachment to the pan used here, which breaks off too easily, this reviewer docks this unit one-half star. Aside from that, the design and materials of this product are generous indeed; it's appearance is so attractive that this reviewer left it sitting on top of the range as general décor. The only other gripe is with the shipping expense which was one-fourth of the total cost. But in all fairness the heavy-duty packaging did protect the glass lid and unit as a whole. If you are looking for a great egg poacher, buy this model!
55 of 55 found the following review helpful:
Best Egg Poacher Jul 07, 2005
By Lisa A. Drury
"Cocoa Queen"
Through the years we had an electric teflon coated egg poacher that cooked the eggs well except we did not like the fact that we were scraping off the teflon surface each time we tried to clean the egg cups out. We did not want to be ingesting the teflon anymore. We found this Stainless Steel egg poacher and just love it and it is actually easier to clean. One just needs to set a timer for 5 minutes and is able to get perfectly poached eggs.
46 of 46 found the following review helpful:
Works great Jul 14, 2004
I'm completely satisfied with this egg poacher. It's easy to use and easy to clean, and the eggs come out great! The see-through glass lid is a super big plus, since I can watch the eggs as they poach. Maybe not the fanciest egg poacher in the universe, but a nice, well made product that works just as it should.
42 of 42 found the following review helpful:
There is a trick to poaching without sticking... Dec 02, 2006
By Ronald J. Widner
"hankkingsly"
I won't comment on anything else other than how to avoid having the eggs stick in the cups, which many people complain about with poachers in general. The first few times I used the poacher, I sprayed oil into the cups then put in the eggs and started the cooking. But once they were cooked, the eggs stuck like crazy in the cups. I had to scoop them out with a spoon, which wasn't so bad, but the egg remnants were impossible to get out of the cups. Here's the trick - don't just spray oil into the cups. Fill the cup with oil (I use olive oil), slosh it around, then pour the oil out. The easy way is to pour it from one cup to the next and so on until you've oiled all the cups. Then pour the remaining oil back into the oil container. Put the eggs in and cook them and they'll drop right out of the cup with no stickage at all. That's it. Do this and you'll be happy with poaching. Use an oil sprayer and you'll make a mess every time. Hear me now and believe me later.
33 of 34 found the following review helpful:
Confirmation Jan 26, 2004
By D. Whitney
"dewsr"
On the strength of the above review, hesitating only because there were no others, I bought the product. I can now corroborate the conlusions there stated. I gave five stars because I doubt that the handle would cause a problem in ordinary use. Mine was not riveted but seems to be spot welded (securely).
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based on 63 reviews
