OXO Good Grips 2-Piece Silicone Egg Poacher Set

Having recently started eating much healthier I had a few poached eggs eating out, I wanted to see what I could do by myself. At first I tried doing the water vortex technique which is by far the best way to poach an egg, but when I wanted more than one it became a little troublesome as they come into contact and don't hold their shape as well so I thought I'd give these a go. I'm glad I did - First use it worked instantly and I had lovely poached eggs. They are a little big in my opinion so you do need to use a bigger saucepan that expected but overall they allow you to do two at a time which for me is all I wanted. They couldn't be easier to use, simply wash them before use as you should do with anything new. Plop them in a saucepan, fill the water to the line marked on the funnel. Get the water to a rolling boil (where it is just about bubbling - make sure its not overly boiling, you just want a light boil), and drop the eggs into the funnel. It then falls them into the below chamber where the water can surround them but keeps them in place. Follow the instructions on the little guide that comes with these and you'll be eating poached eggs which are done perfectly!

Very happy with this although I use it for turning omelettes as well as pancakes. No more broken ones, so in that way its good value for money. Seems sturdy enough and a decent weight for comfort of use.

I was surprised by how big the turning head on this was, but like most Oxo items seems well made at a reasonable price. Being silicone it doesn't mark the pan.

Great product. I've never mastered the art of poaching eggs but this product works well. As others have said is best for cooking one egg at a time unless a large pan. The poacher has a water level mark so make sure the pan has enough water to go up to the mark. My cooking tips are to make sure the water is barely simmering with little bubbles and not boiling. Add a few drops of white vinegar to the water before you put the egg in. Make sure you don't knock the poacher whilst dropping the egg in (it goes through the hole and into the bottom of the poacher) if you move the poacher before the white has had time to set it will escape. For a runny yoke and set white whilst cooking one large supermarket egg it needs about 3 mins 45 seconds. Once the time is up lift out the poacher and then use a slotted spoon to remove the egg. Place egg on kitchen paper to remove excess water briefly then serve. Very easy to clean just rinse.

Wish item handle was longer, but head is wide enough and soft tip protects the pan whilst assisting in flipping items.

Easy to use but I don't think they add anything to the process. They are too large to fit both in the pan at once so you might as well just swirl the water and drop in the egg and save on washing up. If you have difficulty in making poached eggs the traditional way then these will help form a neat egg

Watch out these are huge! Ok if you want to cook one egg, but if you want to cook 4 you will need a big pan

Took me a while to work out a system. First effort I used both poachers. This meant I had to find a saucepan much wider than I'd usually use, turned out I'd never before used my widest pan. I was really not happy about how much water I had to heat up. The poachers were touching, this is probably why one of them tipped over, this was actually a happy accident, as I learned that with this gadget, the egg is set enough, way before it is cooked. Was never going to use such a big pan again. Luckily an idea popped in to my head. Basically, I set up a poached egg assembly line, for cooking multiple eggs. As long as the heated water is still, there is no need to add water to the fill line, I add water to exactly the top of the holes. I heat the water to just less than moving/rippling/bubbling, if you see a shimmer, then that is perfect. I've played with different timers, at the moment I use 1m15s. Place a bowl with cold tap water in it nearby, don't bother with that ice bath nonsense. Get the water to shimmer. Crack an egg into the poucher and set the timer. As the timer goes off, release the egg, crack in the next egg, start the timer. This time when the timer goes off, transfer the released egg to the bowl of water. Release the poacher contained egg. Crack in the next egg, start the timer etc Just remember, that for the last egg, there is no need to release, just start the timer again. I've realised that a difficult to guage amount of time is used up faffing and dithering, timings will be down to an individuals skill, state of concentration and who knows what? This morning I cooked 3 eggs, I served the 3rd egg as soon as cooked, then I placed the two cold water bowl eggs back in the hot water for a few seconds, to heat, without further cooking. Last time I cooked 6 eggs, ate 2, saved 4 for later - that is when I found out that cold poached eggs are perfectly fine for me. I'm adding a photo of today's 3 eggs, on a piece of rye sourdough, there is black pepper and small amount of jar stored hollandaise on top - I like to enjoy my eggs, not have a bowl of hollandaise soup. Enjoy. 2nd photo shows a duck and hen egg