Cuisipro Stainless Steel Egg Poacher, Set of 2

If you're not going to master the drop & swirl poaching technique and you're searching for a merciful tool, the two key elements are:• the water must also flow OVER the top for even cooking (those steaming inserts & floaty silicon cups mean cooked bottom and raw egg top)• nonstick surface for a clean slide onto your english muffinYes, you have to oil/butter these if you want a clean lift... which you have to do with ALL of the poachers on the market, even the teflon coated Calphalon steamer.Look, I've tried the poaching inserts by Revere & the spendy one by Calphalon: raw egg white tops. Yuck.Who are these people giving the poor reviews? Do they live in an alternate egg universe? They aren't offering up better alternatives.This little gadget changed eggs Benedict from an anything-goes odyssey of frustration to an easy weekly family brunch for us. We fit 6 of them in a shallow 3 quart saute pan. For perfect 2 minute Hollandaise, google Serious Eats. Flawless.As to all the complaining about the clean-up: to prep the poachers, take a piece of paper towel and rub butter on the metal before putting the egg in and inserting in the boiling water. The cooked eggs slide right out with a spatula. We put the poaching cups back in the hot water to soak while we eat, then anything remaining comes off with a swish of the dish brush.Added to review after using these every weekend for a few months: I've come up with even a little more finesse for technique. The eggs stay in the cups just until the whites have formed. If I feel like it, I'll ladle some of the water over the top to be sure the white has solidified around the yolk. Then, while still submerged in the water, swish them out with a mini spatula for the last 30 seconds floating in the 'wild,' so they don't have an over-formed shape. If you are trying to impress guests, they won't know you didn't do them freehand. Additional upside: nothing to scrub off the cups then because you swooshed them out before the egg white fully cooked to adhere to the metal. Bon appetit!

These little poachers work well. Took them camping so I could do camp-side Huevous Rancheros and they worked flawlessly. Followed instructions of using a little vinegar in the water and a touch of olive oil in the poacher bowl. To clean them up I found a super simply method (after trying a zillion other things).... Pour roughly a teaspoon of baking soda followed by vinegar into the poaching bowl until it starts fizzing. This lifted the crusty old egg nicely with only a slight bit of scrubbing still required.Most importantly these being stainless-steel (where the egg sits) there are no plastic parts in contact with the egg while it cooks.

These egg poachers worked great. Reading the directions and watching a cuisipro youtube video helped immensely! Oil the cups to make clean-up easier. Here is a link to the video: https://youtu.be/LxjaQCCo5-8 or google cuisipro egg poaching video.

These tools make real poached eggs easily. The egg actually comes in contact with the boiling water, but it is easy to contain. The variable colors make it easier to remember which egg went in first. The height is adjustable for different pots. Cleanup is easy. Great product all around.We have 2 sets, I often poach 4 eggs at once. I position the 4 poachers around the pot like a clockface: at 12, 3, 6, and 9 o'clock. I crack the first egg into the 12 o'clock poacher then start my timer (5 minutes). Then crack the eggs in clockwise order. When the timer rings, take the eggs out in clockwise order again. The time taking each one out is about equal to the time difference putting them in.

I loved these egg poachers so much that I ordered some more. The key to using these is to only put enough water in the pan to cover the bottom of the poachers and be sure to use COOKING SPRAY in each cup. I bring the water to a boil and then spray the poachers, place an egg in each (hint: crack the egg into a small bowl and pour the whole egg into the cup which will keep the steam from hurting your hand) and poach mine on the stove top for 6 minutes on high for soft (slightly runny) and 7 minutes for soft boiled. Enjoy!

What can I say... One of the great human inventions... I could never do poached eggs (I tried many recipes and methods of how to poach them (microwave, boiling water), and it almost never worked), but with this poacher it is real easy. And yes this time it works. Follow the simple instruction, watch the recommended timing, and you get very nicely (I would even say professionally) poached eggs. And they also look very nice. Happy with the purhase.

I loved the idea of these little egg poachers and they really do sit easily in the pot, but good grief they are hard to clean. I used vinegar as the directions suggested, which bonded the egg white to the stainless steel surface like epoxy. So after scrubbing way too long for such a tiny little thing I tried it again with no vinegar. Absolutely the same result. :( Additionally the little finger grip handle has metal running around the little tab of plastic, which is a fabulous conductor of heat. I'm sure after a few more attempts I'd condition myself to pick it up with a more efficient pinching motion to avoid getting burned, but since it is way too much scouring for one little poached egg I won't be using them. Might be good for seed sprouting though.

These take a little practice. But it's worth it. Spray the cups with a little olive oil. You need a wide pot to give them both room, then fill with enough water so they float. When the water starts to boil, tip a little water into the cups. Then turn down the heat and drop in the eggs (crack the eggs into something else.) Keep the water simmering, takes about 10 minutes!