Make cafe- perfect poached eggs, four at a time, without fuss, mess or drama when you cook them in the Avanti 4 Cup Egg Poacher. It comes with four non-stick poaching cups that sit in a stainless steel tray. When eggs aren’t on the menu, simply remove the tray and cups to use as a frying pan.
Product Features:
- Makes up to four easy poached eggs at a time
- Made from mirror-polished stainless steel with an impact bonded base for even heat distribution
- Has four non-stick poaching cups, a removable stainless steel tray insert, and durable glass lid with steam vent
- Versatile poacher that doubles as a regular frying pan
- Suitable for use on most cooktops including induction
USE & CARE:
- Separate all components and hand wash with hot soapy water
- Whilst this product is dishwasher safe, hand washing is recommended.
- Rinse and wipe dry with a soft cloth.
- Avoid abrasive cleaners and scourers when hand washing.
- Remove the egg poacher cup tray from the poacher. Coat each poacher cup with a little butter or olive oil (optional).
- Add 1.5 cm of water to the poacher pan, set over medium heat and bring to a steady simmer on the stove top. Do not let the pan boil dry!
- Carefully place poacher tray (containing the poacher cups) into the pan and warm the cups. Gently crack one egg into each poacher cup. The best part of a poached egg is a soft, runny yolk, so do be careful that you don't pierce the yolks as you are cracking. Place a lid on the pan and ensure heat is at simmer.
- Cook to desired taste. When the whites are no longer runny, your eggs have cooked. For soft yolk allow around 5 minutes for extra large eggs and 4 minutes for medium eggs. Allow slightly longer for harder yolks.
- Turn off the heat. Carefully remove the egg poacher pan from the stove top.
- Use a spoon or flexible spatula to remove eggs from the poacher cups. Transfer the eggs to individual plates, season with salt and pepper, and serve immediately.