When it comes to which kind of poacher to buy, it’s down to personal preference and how you like your eggs, but pans can be harder to regulate than silicone poachers, and have a reputation for creating a more rubbery texture. Now, this is great if you’re going to be cooking 30-40 eggs in a morning, but will a home kitchen really benefit from a frying pan that is just for eggs? Switch on the induction and let the water boil at medium heat. Once the water is boiling reduce the heat to 2 (from 1-10).

Versatility: Some poacher pans can also be used as a stovetop pan or skillet without the insert. If you’re looking for a poacher pan with this versatility, you’ll want to consider the pan’s diameter to find the right size for your needs. Egg poacher pans eliminate the biggest anxiety of the traditional poaching method: that moment when you drop the egg into the water. If done incorrectly, the egg can feather and wisp into the water or lose its shape altogether. With a poacher pan, the cups help the egg hold its shape throughout the cooking process. To give you an idea, you should see one or two bubbles on the bottom and no bubbles breaking to the surface.Eggs cooked in a poacher pan are technically steamed — something for poaching purists to keep in mind. They also produce cooked eggs that are more uniform and cuplike in shape than the organic round shape of traditionally poached eggs. Benefits of egg poacher pans In over easy and half fry, after the white part gets a bit firm (in about a minute), flip over and keep it that way for 15-20 seconds before removing it from the pan and serving on the plate.

A. Steam burns are a risk when cooking with an egg poacher pan. Look for a pan with stay-cool outer handles and knobs. Position the egg cup knobs away from the inner tray steam holes. Once you lift the outer lid, give the steam a moment to dissipate before attempting to lift the cups out. Wear an oven mitt — or at the very least, use a kitchen towel — to handle the egg cup knobs or handles. Wait for the pan to cool safely on the stovetop before hand washing. The firmness you want can be visualized so see how much cooked you want your fried eggs to be. Cooking Half Fry/Over Easy/Sunny Side Up Eggs On Induction From sunny side up, over easy, medium easy to scrambled, perfectly scrambled, soft scrambled, basted, poached in water, omelets, and frittatas, full fried, baked the list is endless. This frying pan also has the classic Thermo-spot to let you know when it’s up to temperature. Plus, it is very well made and just simply a joy to use! But what if you have an induction cooktop? Do you need some special technique to cook eggs on an induction?Wait for 10 minutes before switching off or else put a 10-minute timer after which it will automatically switch off. They can be scrambled on toast, fried and layered on a burger, hard-boiled and diced on top of a salad, baked or poached, and eaten whole.

To cook soft-boiled eggs in an induction (where the yolk remains a little runny), use medium heat, about 240° F, for six minutes on the induction cooktop. Once the edges of the white part start becoming firm, take a spoon and put drops of oil on the white part for a bit.To cook them you need to add a little bit of oil or butter (salted or unsalted according to preference) or olive oil. Just make sure that all of the white is cooked through. It takes less than 5 minutes to cook the perfect fried egg this way. Egg capacity: Poacher pans come with two to six individual poaching cups. If you’re just cooking for yourself, consider a smaller egg capacity of two or three cups. For a medium to large household, consider a pan with four to six cups.