DarenN wrote:zelph wrote:I got 2 today. The ones that look like a swim cap
I was able to poach 2 eggs in one pouch, made some photos and will post later or tomorrow.
Zelph. you and i have a different method for poached eggs. the difference is the water level. i don't cover mine with water. just halfway up the outside of the little cups. it's the way my Grandma did it, useing what she called desert bowls. i used to have an egg poaching fry-pan that had a tray that fit in the top lip, under the edge of the lid, and had holes where little s/s cups would fit holding the cups above the level of the water. maybe mine are better called Steamed than Poached?
I did not want the eggs to get submerged as you see in the photo. They were floating nicely until I walked away for a min. or so and the water came to a vigorous boil and swamped them Water came up and over in three locations and cooked them in that fashion. My aunt had a restaurant and I was able to see how they would poach eggs in a hurry by boiling water and carefully slide 2 eggs into the boiling water. The eggs were removed from the shell and put into a bowl first and then slid from the bowlinto the boiling water. If you can picture the bowl also being slightly in the water when the eggs were allowed to slip gently into the water. The eggs would instantly start to cook and would remain intact through the process. Once cooked the eggs were removed with a wide rigid scoop that had drain holes in it. The chef had to have finess in order to do a good job at this method of poaching.
Different ways to do eggs