OXO Good Grips 2 Piece Silicone Egg Poaching Set, One Size, Yellow

I've been poaching eggs freestanding in water with a little vinegar for years with widely varying results, so I thought I'd give these a try. They are fantastic! They're very easy to use, produce consistently great poached eggs, clean up easily, and collapse for compact storage. The only thing to be aware of is that they require about a three inch depth of simmering water, so if you're cooking a single egg, a smaller-diameter high-sided pan works best (my All Clad stainless steel 1.5 and 2 quart saucepans are perfect), and if you're cooking multiple eggs, you'll need a fairly wide high-sided pan to fit at least two of the poachers. I've cooked multiple eggs with just the set of two. You can lift them off after about a minute, once the whites have started to set, and cook more eggs in them; the only tricky part is keeping track of the timing.

What better review can I give? They work. My poached eggs came out perfectly and I didn't have to stand there holding an egg in a sieve while they cook. They pack down nicely to store in a drawer I wholeheartedly recommend them.

We enjoy a nice soft boiled egg or poached egg, and have successfully made both in the past, but I saw this OXO product and decided to give it a try. They do work, and make the process of poaching an egg super easy. If you’ve ever been intimidated at the idea of poaching eggs, you should definitely try this product. The poachers are bigger than I expected, so to allow them to sit in the pot (without crowding), and to get the appropriate water level (there’s a water line mark on the poachers), I used a stock pot. The “cage” part of the poacher keeps the egg corralled while it sets, which I think is the biggest benefit of using this product (no need to swirl, etc.). Cleanup is easy - the poachers wash up easily and can be “folded” into themselves (forming a cup shape) for compact storage. FYI, there will still be egg white residue in the cooking pot, just like with the normal egg poaching process. You might need to experiment with cook time (a guide is included with the product) to get the exact cook you prefer. We cooked large eggs for 3.25 minutes (timing started when eggs were dropped into the simmering water) and had nice soft eggs to top our ramen bowls. Nice gadget!

I have tried many approaches in my quest for a good poached egg. This one gave a great result - my personal best. I strained the egg in a fine mesh strainer to get rid of the watery white (the egg was on the older side). Then, I plopped it into the Oxo poacher with the water on a slow simmer. I then pulled it at 3 minutes.Terrific! The egg was well formed. The yolk was nice and runny (next time a slightly shorter time or slightly lower heat). There were almost zero wisps of white left in the pot.You do need a lot of water to get the water level up to the line, but it only adds a couple of minutes of waiting time (my pot is 8 1/4 inches in diameter and it will hold 2 poachers at one time). No big deal.For those of you that are put off by the count of 1 star reviews, it helps to read the complaints. I found that many of the reviewers were complaining that the egg plops right through the hole in the middle down to the bottom. That is what it is supposed to do!!!! They seem not to know how to read the instructions or watch the videos.Once it sinks to the bottom, it cooks like any poached off in water, EXCEPT the poacher contains the egg in a small space so it can better gather around itself AND the water stays ever more still so there is less disrupting of the white so it stays together.Great product!

If you are an egg poaching person, skip this item and keep poaching your regular way. I have poached for 70 years and tried every poaching gadget available before taking them to Goodwill. This gadget is the closest to poached eggs, but not good enough. I tested the cups rigorosly and found them to be cumbersome, too large, and fussy. However, since the egg is totally submersed in water at 205 degrees, it is a poached egg, no different than my traditional method. To use two cups I had to test various pans to fit the cups and then fill with water. I ened up with 2 1/2 inched of water regardless of pan size. For four cups this took a very large pot and from start to finish almost 19 minutes to bring to 205 degrees before dropping the eggs in the cup. I sprayed the top of the cup with cooking spray to stop the egg from sticking to the bottom of the pan and removed the cups at two to three minutes, followed by stiring the water a bit. At this point you are using the traditinal method of poaching. The cup does keep the egg in a smaller circle. I did try leaving the cup in for the entire cooking period and found no difference, once I sprayed the cup to stop sticking. Who ever created this prioduct definitly should receive an award. I also used the cups to fry eggs, doing double duty in keeping the egg the size of a Bays English Muffin. The cups take longer and have to be cleaned. So overall they increase the cooking difficulty with no better outcome.