Noticing that GCR now offers 8% on kitchen appliances, I browsed Amazon and found this egg poacher as one of the Time Limited Offers.
I have been looking for an egg cooker for some time, but those offered at Walmart and Canadian Tire basically consist of a frying pan with egg trays.
I like this one better as it is a durable stand-alone unit with auto-shutoff feature. It also offers trays to cook poached, hard-boiled eggs, and omelets.
No need to keep your eyes on the stove top while helping your kids get dressed. Very convenient to serve your family a healthy protein-rich breakfast and even pack for lunch.
Features: 7 Egg Capacity - Made of stainless steel, it is durable and sleek. Stylish design looks simple and elegant and will go perfect with your other appliances. 7 eggs capacity cooker boils eggs perfectly in minutes. You can enjoy your eggs the way you like in hard, medium, and soft boiled style Smart Temperature Control - Advanced precise auto temperature control system can heat each egg evenly. Besides, poaching tray makes individual scrambled or omelet. Hint: Put water in the boiler tray immediately after you take the eggs out to keep it clean Auto-off with Buzzer - Advanced over-temperature & low water protection technology automatically shuts off when eggs are ready, and buzzer sound let you know that they are done or no water Easy to Clean - Easy to disassemble & all non-electric parts are dishwasher for easy cleaning. Warranty - We provide a 12-month worry-free guarantee & 60 days’ money back Guarantee
1. If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water.
2. Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking, 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled.
3. Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling.
4. To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.)
We're all bozos on the bus until we find a way to express ourselves...
Failure is always an option...just not the preferred one!
Agree I don't get the instant pot thing either; maybe when cooking a larger batch otherwise the pot is too big and requires more effort to rinse afterwards.
I'm a fan of Kenji and have used this steaming method before. I find it gives the exact same results as just boiling eggs in a regular pot; I don't mind the risk of the egg cracking.
Since there are less things to clean I just use a regular pot, so I don't have to bother rinsing and drying the steamer rack.
While it might look like an impractical kitchen gadget, it is actually quite useful when you have limited cooking area. I got a similar one for the office and people are happy to make egg salad and sandwiches for lunch.
This is literally the most used thing in our kitchen. My Boys LOVE medium boiled eggs, and love them while they are still warm. The issue is, getting them that way in a pot, is hit or miss, and peeling them can be a nightmare, and they can't be made in advance, because if you re-heat them, you over cook the yolk.
That's where this comes in. We just do a 1/2 dozen every morning for breakfast, and they come out perfect, soft in middle with hard whites that peel just like a hard boiled egg.
1. If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water.
2. Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking, 6 minutes for soft-boiled eggs or 12 minutes for hard-boiled.
3. Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling.
4. To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.)
All that is much more work than just throwing them in the IP. I don't bother cooling them and don't need to remove the shell under running water and they peel perfect every time.
Afterwards, I just rinse the pot and the steamer insert and it's all done.
