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Sili Gourmet Triple Egg Poacher
$16.99
#71772
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7" wide,
Removable 3" silicone cups,
Brushed stainless steel housing,
Protective silicone feet,
Telescoping silicone handle,
Dishwasher safe
 Made in
China |
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Non-Stick 4 Egg Poacher Pan
Insert
$9.99
#5780
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7-1/4" x 7-1/4",
9" corner-to-corner across bottom,
3/4" deep,
Extendible handle for easy removal,
Non-stick over steel,
Heat resistant plastic handle,
5 year limited warranty
Made in
China |
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PoachPod®, 2-Pk
$8.99
#5619
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Includes 2 pods,
Approx. 3.5" at widest points,
2.5" high "handles",
1.5" high sides at lowest points,
Non-stick silicone,
Heat resistant to 675°F,
Top rack dishwasher safe,
Microwaave and freezer safe
Made in
China
Use it to poach eggs, melt chocolate, bake flan, cakes and more.
Floats in water during cooking. |
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Traditional Egg Poacher
$8.99
#98783
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3-3/4" long,
2-3/4" wide,
6-3/4" high overall,
Perforated bottom,
Traditional tinned steel,
Hand wash only
 Made
in France |
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Single Egg Poacher, Traditional
With Non Stick
$3.49
#1608
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Stands 5.75" high,
Bowl is 3.5" x 2.25" x 1.25" deep,
Holes in bowl for true poaching,
Stands upright or attaches to side of pan,
 Made
in Taiwan |
How to
Poach an egg
1) Bring about 2 inches of water with a dash of vinegar to the simmering
point in a pan.
2) Lightly grease the inside of the poaching cup.
3) Gently break a farm-fresh egg into the cup. (Old eggs will run; only
use fresh eggs.)
4) Carefully stand the cup in the simmering water.
5) Typical cooking time is 3 minutes, however we recommend 5 minutes for
egg safety. |
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Endurance One Egg Poacher
$24.99
#120920
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10" long overall,
3-3/4" high with lid,
4-1/2" diameter,
2-1/4" deep,
5-3/4" long handle,
18/10 stainless steel pan,
Non stick insert
Made in
China |
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Endurance 4-Egg Poacher
$33.99
#12192
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7.5" round,
6" long handle,
2" high, 4" high with lid,
1 qt. capacity,
Tri-ply base,
Removable insert,
Non-stick interior of egg cups,
Tempered glass lid with metal rim,
18/10 stainless steel |
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6 Egg Poacher
$39.99
#12194
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9" top diameter,
2-1/2" high plus lid,
6" long riveted handle,
Cups are 2-3/8" round, 1-1/4" deep,
Non stick cup interiors,
18/10 stainless steel construction,
Polished exterior, satin interior,
Tri-ply enclosed diffuser base,
Remove inserts to use as a 2 qt sautè pan
Made in
China |
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Chef'sChoice Gourmet Egg Cooker
$39.99
#122265
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6" high,
7 x 8-1/2" base,
3 position egg poaching dish,
Handled egg tray,
Non-stick water reservoir,
Vari-Cook™ slider for soft, medium or hard boiled eggs,
On/off switch with indicator light,
Electronic timer with audible ready signal,
Brushed stainless steel design,
ETL Listed 120v, 60hz, 350 watts,
1 year limited warranty,
Model 810
Made in
China |
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Folding Omelet Pan with Egg
Poacher Inserts, Non Stick
$19.99
#12198
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9.25" wide,
1.5" high,
Non-stick coated aluminum,
Removable 3-egg poacher insert,
Made in Taiwan
For omelets, cook mixture on both
sides of open pan. When almost done, fold short side over to drop mixture
onto other side for final cooking.
Good quality, but not excellent in manufacture; it's all we could
find right now. n |
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Non-Stick 5" Folding Omelet Pan
$12.99
#1402
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5" outside diameter,
2.4" high,
5.5" long locking handle,
Top and bottom hinged opposite handle,
Non-stick over aluminum,
Heat resistant plastic handles,
Made in China
Place ingredients in the pan and lock cover.
Cook on one side then flip to cook on the other. |
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Matfer Black Steel Omelet Pan, 8.6"
$26.99
#3250
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8.6" top diameter,
5.9" bottom inside diameter,
1.5" deep,
0.1" (2.5 mm) thick steel body,
7" long iron handle,
Weighs 2.6 lbs,
Made in France
 Care
Instructions |
Matfer Black Steel Omelet Pan, 10.25"
$36.99
#3251
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10.25" top diameter,
7.25" bottom inside diameter,
1.5" deep,
0.1" (2.5 mm) thick steel body,
8.4" long iron handle,
Weighs 3.6 lbs,
Made in France
Care
Instructions |
Matfer Black Steel Omelet Pan, 11.8"
$42.99
#3252
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11.8" top diameter,
8.75" bottom inside diameter,
1.6" deep,
0.1" (2.5 mm) thick steel body,
10" long iron handle,
Weighs 4.7 lbs,
Made in France
Care
Instructions |
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French Omelet Pan, Carbon
Steel, 10.25"
$21.99
#120641
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10-1/4" top diameter,
7-1/2" bottom,
2" high,
7" long handle,
Carbon steel
Made in
China
(Use & Care of Carbon
Steel) |
French Omelet Pan, Carbon
Steel, 9.5"
$19.99
#120648
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9-3/8" top diameter,
7" bottom,
1-7/8" high,
7" long handle,
Carbon steel
Made in
China
(Use & Care of Carbon
Steel) |
Assorted colors: red or blue or green |
Hop-La` Omelet Flipper, 13"
$29.99
#120732
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13-1/4" wide,
Fits over 8-3/4" to 12-1/2" pans,
Non stick underside,
Heavy gauge aluminum
 Made
in Italy
(Smaller size shown at left is not currently available)
Holding lid over omelet pan, turn pan over, then slide turned-over
omelet back into the pan. |
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White Porcelain Egg Coddler
$6.99
#120105
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4-1/4" high overall,
3-1/4" high without lid,
2-1/2" at its widest,
Fluted white porcelain,
Stainless threaded lip and cover,
Washing by hand recommended
Made in
China
Tips:
- Hold the lid (not the loop) to close or open.
- Use the loop only to place in and pick up from the water.
- Do not screw on lid too tightly.
- Use a towel or potholder when handling the hot coddler.
- Wash as soon as possible when cool enough to handle. |
How to
Coddle an Egg
· Lightly butter the inside of the coddler.
· Break 1 or 2 eggs into the coddler and add salt, pepper, and/or your special
seasonings and other ingredients.
· With the lid on, place the coddler in boiling water that reaches only
half-way up the coddler.
· Allow to simmer for 5 minutes or more (for 1 egg) to 8 minutes (for more than
1 egg and when other ingredients, besides seasonings, are added).
· Always use a dishtowel when handling a hot coddler.
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Top
Egg Tips
Don't Eat Raw Eggs
This includes "health-food" milk shakes made with raw eggs, Caesar salad
dressing, Hollandaise sauce and any other foods like homemade mayonnaise,
ice cream or eggnog made from recipes in which raw egg ingredients are not
cooked.
Buy Clean Eggs
At the store, choose Grade A or AA eggs with clean, whole (not
cracked) shells. Make sure the eggs have been refrigerated in the store. Any
bacteria present in an egg can multiply quickly at room temperature.
Refrigerate Eggs
Take eggs straight home and store them immediately in the
refrigerator. Store eggs in the carton in the coldest part of the
refrigerator (not the door). Eggs age more in one day at room temperature
than in one week in the fridge. Don't wash eggs.
Use Eggs Promptly
Use raw shell eggs within 3 to 5 weeks (check date on carton). Hard-cooked
eggs will keep refrigerated one week. Use leftover yolks and whites within 4
days.
If eggs crack on the way home from the store, break them into a clean
container, cover tightly and keep refrigerated for use within 2 days.
Freeze Eggs for Longer Storage
Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks
and whites together. Eggs whites can be frozen by themselves. Use frozen
eggs within one year.
If eggs freeze accidentally in their shell, keep them frozen until
needed. Defrost them in the refrigerator. Discard any with cracked shells.
Unopened carton of egg substitutes can be kept frozen for one year.
Handle Eggs Safely
Wash hands, utensils, equipment and work areas with warm, soapy water before
and after contact with eggs and egg-rich foods.
Don't keep eggs, including Easter eggs, out of refrigeration for more
than 2 hours. Serve cooked eggs and egg-rich foods immediately after
cooking, or place leftovers in shallow containers for quick cooking and
refrigerate at once. Use within 3 to 4 days.
Cook Eggs
Hard cooked eggs should be safe for everyone to eat. Those with compromised
immune systems, the elderly, children and pregnant women should avoid eating
soft-cooked or "runny" eggs. To tell if an egg is raw or hard-cooked, spin
it; if the egg spins easily, it is hard-cooked, but if it wobbles, it's raw.
Use Safe Egg Recipes
Egg mixtures are safe if they reach 160° F. Homemade ice cream and eggnog,
for example, can be made safely from a cooked base. Heat the egg-milk
mixture gently. Use a thermometer or be sure the mixture coats a metal
spoon.
Dry meringue shells, divinity candy, 7-minute frosting (made by combining
hot sugar syrup and egg whites) are safe.
Meringue topped pies should be safe if baked at 350° F for about 15
minutes. Chiffon pies and fruit whips made with raw, beaten eggs whites
cannot be guaranteed safe. Substitute whipped cream or whipped topping.
To make key lime pie safely, heat the lime (or lemon) juice with the raw
egg yolks in a pan on the stove, stirring constantly, until the mixture
reaches 160° F. Then, combine it with the sweetened condensed milk and put
into the baked pie crust. For meringue topping, bake as above.
For egg dishes such as quiche and casseroles, insert a knife in the
center. It should come out clean.
The above Egg Tips are from the Pennsylvania Bureau of Food Safety.
Egg Cooking Recommendations Using an Electric Frying Pan
· SCRAMBLING: With an electric fry pan set at 250° F, after
one minute the temperature of the scrambled eggs should be 160° F.
· POACHING: Cook at least 5 minutes in boiling water.
· SUNNYSIDE EGGS: With an electric fry pan set at 250° F,
fry for at least 7 minutes to ensure heat reaches top of egg yolk.
· SUNNYSIDE EGGS COVERED: With an electric fry pan set at 250° F,
cook for at least 4 minutes.
· FRIED EGGS LIGHTLY OVER: With an electric fry pan set at 250° F,
cook at least 3 minutes on one side and 2 minutes on the other.
· BOILED EGGS IN SHELL: Cook in boiling water for at least 7
minutes.
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Nostalia Item
Kenwood EC-100
Automatic Egg Cooker
Currently not available |
6.75" high,
5.5" round base
Non stick pan is 4.5" round, 5/8" deep,
Comes with 3-egg poacher and 4-egg boiler inserts, graduated measuring
cup (not shown) for soft, hard or poached eggs, with egg piercer on
bottom,
On indicator light,
Unit turns down the heat and chirps when eggs are perfectly cooked, to
remind you to turn it off; if you don't turn it off, it heats up again
and repeats the process, for continuous cooking.
UL Listed, 120v, 400w
China
90 day warranty |
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