Egg Poacher - Eggssentials Poached Egg Maker, Stainless Steel Egg Poaching Pan, Poached Eggs Cooker Food Grade Safe PFOA Free with Spatula.

This is a nice egg poacher, easy to use, easy to clean eggs come out great! We found about 4 1/2 mins to be right for us with the yolk being soft and the white barely runny. Glad to recommend!

This works well. Liquid yolk and firm white took four and a half minutes. The eggs did not stick and clean up was easy. The item is really well designed and constructed.

Couldn't be happier with this product!I used it the day after it arrived. I made two eggs and they turned out perfect on my first try. I like a runny yoke but cooked. 5 minutes was the perfect timing for my results. Make sure you only add 1/2" of water. It creates good steam without overflowing. I sprayed butter into the bowls and wiped off the excess. The eggs didn't stick and came out smoothly without the need of the spatula.The lid sealed well to create the steam needed to cook the eggs. With it being glass you can look through and tell when your eggs are done. I can't tell about rusting because I haven't had it for that long. But it is stainless steel and it's not suppose to rust. Easy to accommodate in your cabinets or like me, since we eat eggs very other day, I leave it on the stove.The pan is of a very good quality. You can use the pan to cook other meals, therefore is very functional.

The Eggsentials Poacher makes poached eggs a much simpler, quicker, cleaner task. The instructions are helpful, calling for 1/2 inch of water in the poaching pan, that's just over 2 cups. I added the water and set the cooktop to my normal egg poaching flame which is about half way between low and medium. Then I sprayed each egg cup with a scant burst cooking spray, I wiped the spray across the bottom and around the sides of the cups to prevent sticking. Then I cracked one egg into each of the 4 cups. The water comes to a boil quickly. I removed the lid from the poacher, placed the egg cups into the ring and used the knob on the ring to set the eggs into the pan and covered them with the lid. I was a bit worried about the egg cups slipping out of the ring, thankfully it's a non-issue. I set my timer for 4 minutes, it wasn't long enough for me, so I went 2 more minutes for 6 total--too long though, so 5 minutes it will be. When you remove the lid, don't hold it over the eggs, the condensation will drip down and land in the egg cups. Removing the eggs from the cups was a breeze, I did not need the little red spatula included in the kit, but you can never have too many spatulas so thanks for that! Cleanup with so simple, I just wiped the pan dry and hand washed the rest. I did read that it is dishwasher safe, but the dishwasher is no friend to teflon in the long run, so at some point everything else may go in the dishwasher but I'll continue to hand wash the teflon coated egg cups. It all fits together nicely for storage. The poacher pan itself seems versatile, might be using that one for other tasks as well. Great product!

Close examination reveals that this egg poacher is lighter than top-quality stainless steel products and its handle under the added rubber is quite thin. But, what you'll likely see day to day is a very attractive pan. Mine sits permanently on a burner of my stove since I use it every morning. Its design is totally practical and well-thought out right down to the little mini-spatula that makes it easy to remove the eggs from their cups.Several reviewers have complained that the wooden knobs of the egg cups get too hot for comfort. I remove the pan from its burner, wait a five count before removing the entire egg tray (containing the four cups) from the pan by bare-handing the already cool enough large knob in the center of that tray. Then, I carefully set the tray down on a flat service (my glass-top stove but a counter would do as well). Once the bottom of the egg cups (flat-bottomed) touch the counter, I let the tray fall the final inch to the counter.Away from the pan and its hot water, the egg cups can be picked up bare-handed by their wooden knobs and transferred to a finger-tip potholder to be held while you use the provided mini-spatula to guide the eggs out onto a plate or an avocado covered English muffin. The only time in this little process where caution is needed is when you are removing the cover from the pan.You can make 1-4 eggs. Put a little water into each of the egg cups you will not be using and a very slight sliver of butter into the cups that into which you'll transfer the eggs after the water comes to a gentle (or even rollicking) boil. It's best to have the eggs waiting in ramekins for the transfer -- which, of course, you'll do after taking the pan off the burner first for that transfer. The manual suggests that the eggs be given four minutes back on the stove at a slow boil. I find six more to my liking for liquid yolks and totally solid whites. You can pretty much tell by looking down at the eggs when the white is set. But, soon after, the yolk will be hardening. Play around a bit until you find the right time for you.If your pan ever gets that white non-removable-by-scrubbing "stain" caused by salt making it to the water, you can easily remove it by adding a little vinegar to some water and giving it a minute or two to transform the pan back to its original look. Any vinegar will do including white vinegar that is virtually given away in gallon jugs.In summary, the pan is quite attractive if not of the highest quality possible. But it is certainly up to its task and -- if you're not writing a review -- you'll find it totally acceptable. It's well worth its price. As for those who have written about initially burning their fingertips a bit, I find that five seconds out of the pan allows the wooden handles of the egg cups to cool down. Good grief. Just an iota of patience can work miracles!BTW, the McCormick Hollandaise sauce is worth a try. It's foolproof. It has a hint of onion, which isn't traditional, but the sauce won't curdle and holds up well for a few days in the refrigerator. An English muffin topped with mashed avocado, a slice of tomato, a poached egg, and some Hollandaise makes for a home brunch that's tough to top. Add a slice of Morningstar bacon for variety. Or be boring and do the Canadian bacon thing for your Eggs Benedict. In any case, maintain some dignity -- no licking the plate. ; o )