Poaching is cooking over steam rising from boiling water in the bottom of a cookware like a pan. Egg poacher or
boiler is a covered pan containing a steel plate, egg holder with
depressions or shallow cups in each of which an egg can be cooked over
steam rising from simmering or boiling water in the bottom of the pan;
OR a kitchen tool that enables eggs to be easily cooked when poaching is
desired. There are a variety of different utensils for this purpose,
such as individual metal cups, groups of connected cups, poaching
spoons, microwavable poaching cups, poaching pans with poaching cups,
and electric egg poachers; OR a baking dish in which food such as eggs, fish, potatoes, tomatoes, etc. can be poached.
The
perfect"poached egg has a runny yolk, with a hardening crust and no raw
white remaining. In countries that mandate universal salmonella
vaccination for hens, eating eggs with a runny yolk is perfectly safe.
You can as well poach for a bit longer for a soft non-runny yolk or even
longer for a hard yolk.
The
final cooking time for a poached egg is very much up to you, and it
depends on how well you like your eggs done and how hot the water is.
But 3-4 minutes, give or take, in lightly simmering water, will give you a firm white and a gooey but still runny yolk; 5-6 minutes for softer yolk; and 7-8 minutes for a hard yolk egg.
Make sure the water is at a bare simmer. NOTE: DO NOT POACH FOR MORE
THAN 10 MINUTES. And do not leave the poaching eggs unattended. KINDLY
NOTE to read the provided manual carefully before using the gadget.
This egg boiler poaches 7 eggs at a time.