We love poached eggs. Personally they are my favorite way to eat eggs on toast, salads, in a soup. Poached eggs are healthy and delicious, but a pain to make. We’ve tried many tools and gadgets to make the poached eggs we love. Most of them don’t work very well. Recently John brought home some “Poachies” and I thought here we go again, but this time it does work. A Poachie looks like an egg shaped coffee filter and acts as a bag for poaching an egg. They make the tricky task of poaching eggs into a pleasure. All you do is place the pouch in a cup or glass to hold it open and crack an egg into it. Then pick up the pouch by the top and place gently into a pot of simmering water. Add as many as you would like in one pan without crowding them. Allow them to cook for about 6 minutes and voilà! The only tricky part is pulling the pouch out of the hot water then turning it upside down to first drain the water from the pouch then to slide the egg out onto your plate or toast. That water is hot so be careful of your fingers!
So basically, this is a simple egg poacher that is something FUSAC really likes. There is no mess, no oiling or adding vinegar or swirling the water, and you can cook as many as you like, all in the same pan, at the same time. So you get proper water-poached eggs, perfect nearly every time (there is still the variant of exactly how long to cook them and the defininition of “simmering water”). They’ve changed the way we cook eggs! Now I eat poached eggs as often as I want and guess what everyone I know is getting for birthdays and Christmas this year!
Bonus: Invented and manufactured in the UK.
We found them at the shop Alice Delice in Boulogne (Les Passages), but they are also available online and directly from http://www.poachies.com/.
Watch the video on http://www.youtube.com/watch?v=tUqW0h3wJ2A.