PoachPod Eggs - Perfect Poached Eggs
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- čas přidán 25. 08. 2024
- amzn.to/4a6e3Mx ⇔ Purchase Poach Pods
★ Recommended (4 Pack with Special Designed Ringed Base)
★ Poached Eggs using the PoachPod. A great way to make poached eggs without the mess or the vinegar taste. Just oil the cups, place in boiling water for 4 to 5 minutes, and take out for fabulous eggs.
About this item
★ Premium Quality Silicone with Long Lasting Surface Processing Technology★ BPA free, food grade silicone. Eco-friendly and non-toxic.Temperature tolerance: -40℉ to 405℉（0-230℃）.
★ Make Perfect Poached Eggs with Simplicity★ Using spray oil before poaching in order to get a better non-stick experience. During cooking, the poacher stands on the pan and in the boiling water, protects the egg from the tumbling action of water while conducting the heat to poach the egg. The egg is evenly cooked, you can watch and decide how you want the egg. When egg rings are always a fail, try our poacher!
★ Desgin for Cooking, Use For Cooking★ Every set of our Egg Poachers has 4 different colors. An easy-to-pick hole is on every side of the product. It is easy to remove the egg from the soft silicone. To clean up, simply flip it over and wash it or just toss it into the dishwasher. The ring stander design makes it steady on any kitchen surface and it is also suitable for microwave use. The poachers are stackable and easy to store. These poachers save a lot trouble from egg poacher pans.
★ The Egg Poacher is Multi-functional in Kitchen★ It can be used as cake, dessert, and jelly mold. It can also be used to melt chocolate, heat pasta source, and steam vegetables. And by extending cooking time, you can have hard boiled egg without shell from our poacher.
★ Poaching with mold is the better way to cook an egg.
Egg will lose egg white and vitamins when cooked in different ways. When poached in the old fasion way, the egg white will dissolve in water and leave a mess to clean. And with oil and high temperature in frying methods, not only egg loses vitamins but also the cooking process generates dangerous chemicals. Poach with mold is the better way for you to get the most nutrition preservation and have no meesy peeling compared to hard boiling egg.
What is a Poached egg?
A poached egg is an egg that has been cooked by poaching, as opposed to simmering or boiling liquid. This method of preparation is favored for delicate foods that could be damaged by cooking at higher temperatures such as the boiling point of water. The 'perfect' poached egg has a runny yolk, with a hardening crust and no raw white remaining.
Why choose poached egg?
Research at the Mount Sinai School of Medicine in New York indicates that frying or grilling foods at high temperatures can actually produce compounds that may increase body inflammation, which is of special concern to individuals who struggle with arthritis or other inflammatory-type diseases. Poached eggs are prepared with boiling water, which does not produce these inflammatory-causing compounds.
Poaching is the healthier way.
Poaching is an indirect, moist-heat cooking method that calls for boiling an egg without its shell. Of the handful of conventional preparation techniques, it ranks as one of the healthiest ways to cook an egg. For about 70 calories, a large poached egg supplies more than 6 grams of high-quality protein, 4.7 grams of mostly unsaturated fat and significant amounts of vitamin D, antioxidant compounds and choline, a nutrient essential to healthy brain function.
Notifications
The "perfect" poached egg has a runny yolk, with a hardening crust and no raw white remaining.
Specs on the Pods:
Heat-resistant to 675°F / 357°C
FDA/EU food-safe silicone
Nonstick
Microwave and dishwasher safe
Flexible
3" diameter x 1.5" depth
BPA free
Egg Poacher US Patent Authorized
Unique Surface Processing for long-lasting and better non-stick performance.
I have these silicon pouches and I really didn't know how to use them! Thanks for your upload!!! 😊
Marilena Fiscan alternatively they could be used as silicone implants......
Same here!
Really?
@@golfingCitizen no don't try that or you be on the six oclock news
@@1971dave😂😂😂😂😂
Why so many downvotes? It's seriously just a guy showing off how these items work. I've seen more upvotes and praise for way less content.
Thank you for your comment. I post things like this to help people make a decision on a product or introduce something different. I appreciate other people making videos helping me do research .. so I feel I should give back to the community. Unfortunately, many people do not think this way and want to post nasty comments and press the dislike button. I can only say that I'm glad they are not friends in my life. Videos take time to create ... I'm not making money off of this video .. it is a free service. Best to you and your family!
Max Soe Exactly! I only meant like I see praise for videos a couple seconds long consisting of people screaming but this video actually has something to it and it sucks that people are downvoting. Thanks for helping clarify!
Max Soe Exactly! I only meant like I see praise for videos a couple seconds long consisting of people screaming but this video actually has something to it and it sucks that people are downvoting. Thanks for helping clarify!
They may be from purists. Poaching, by its definition, implies the egg contacts the poaching medium. In this case water. What's going on here is a modified bain marie technique ( popular in Europe ) and not true poaching. I think the angle in this video is a nice looking egg. That seems to be the obsession with poaching today. But, you can poach in the traditional method, without tricks, and just trim up the cooked egg at the finish. There's probably not much difference in a water poached egg and the eggs above other than appearance. But if you want to poach in stock or other liquids using poaching cups defeats the purpose. Down votes should be reserved for crappy vids. This is a rather good video.
Thank you Richard - Good point. It is much easier this way for many people, some people don't like the vinegar taste when poaching that way. Additionally, regular poaching requires fresh eggs which this method does not require this. In any case, this video was meant to help people wondering if they should purchase the product - not to be a replacement for a tried and proven method.
Thanks man great vid, been a chef for over 20 years and wanted to see how these worked
Smart to put the yolks on top! Thank you! I looooove my silicone poachers but I never thought to separate the yolks to keep them from cooking as fast as the whites.
That did nothing.
I read a good tip-place your cold eggs in very warm water to get them closer to ready to temp.
I'm hopeless at making poached eggs, My world now has been totally transformed after buying these. Does exactly what it say's on the packet
I bought these thinking yeah, they'll be great. Forgot that I didn't know how they worked haha. Thanks for the upload mate
Just got these from Amazon, made them for the first time. 3/4 turned out great by following your recipe, 1 the condensation from the lid dripped in and made it a little runny. Thanks for sharing this.
Butter or oil changes the flavor of the egg. If you put in a tablespoon of water, it will slide out fine and still taste "poached."
So put the water in for how long then tip it out before putting the egg in?
@@bwinkle2915 i think he means put a tablespoon of water in and leave it in and put the egg on top
Add a tiny bit of oil into the pods before breaking the eggs into them. They come out of the pods easier.
Absolutely correct!
I just got these and had no idea how to use em lol thanks!
Beautiful plate!
And the quest for the serviceable poached egg continues ... will have a go and hope for success .... :-) :-)
Thanks for uploading..such a great help for the first timer!
So easy in bulk too. Every weekend we cater a brunch 100-125 people so huge time saver 👍
I also use a poaching pod, but I tip the cooked egg upside down on to the toast. I just think it looks better with the domed side uppermost. If the egg white is still a bit loose, I zap it for 5 seconds with a culinary blowtorch. Or even another 5 seconds. You can also firm up the egg white in the microwave for a few seconds.
I found 4 of these at Goodwill today. Your video popped up when I put in silicone egg poacher. Thanks!! 😋
What a Cheapskate. Disgusting. Who knows if the previous owner still had its spit on it. :)
@schadenfreude6274 you must be a land filler. Using 2nd hand items saves the planet. Your back yard. I think you sound like a snob
Thanks so much for this vid, I bought these little poachers, but had no idea how to use them,😂. Many thanks.
Quick tip always add your seasoning (salt and pepper) after your eggs are cooked, adding the seasoning to raw egg stops the whites of the egg cooking thoroughly because it changes the eggs boiling point.. trust me I used to season my eggs in the pan for years and wonder why I'd get runny bits of white on top lol it's a easily made rookie mistake!
Salt sitting on top of the egg will change its boiling point? An egg has a boiling point? There's just so much wrong with this from so many angles. Science doesn't work like that.
Thank you for sharing. I love this! Keep it up.
I LOVE the demonstration, but those egg yolks are so pale... I do like the silicone over plastic microwave cookers, and of course putting it in simmering water is much healthier. Thanks for sharing! My only suggestion for you is to find some true free range eggs and you will never go back to whatever those are :)
Its because they are eggs from the USA! All eggs are that colour ovr there. In NZ our egg yolks are bright yellow. Much like buttr in the US... its almost white. In NZ, our butter is rich and yellow.
Kimberlite66 M m.
I was thinking that too. It’s because his eggs are from the grocery store I suppose and not very fresh at all. Very interesting
@@Kimberlite66 ... current usa resident... "our" eggs are not this pale yolk. but hey if you get to generalize about the US good for you.
Nate Coelho. I simply made a comment about colour differences in egg yolks and butter from different countries. Stop being so precious. Offended at the slightest thing, Seems I cant even come online and comment on eggs now without offending someone. Jeeeeezuz!
I always like to sprinkle a teensy-tiny little bit of parsley, paprika, black pepper, salt & onion powder on top of poached eggs like these (before cooking) -- they look sooooo much prettier, & I like to serve these eggs with 2 pcs of diagonally sliced hot buttered toast!! (And, yes, I confess, I do like to hv some ketchup on the side!) But it's all just delish!!!!!
No one asked love
I like some avocado sliced on the side
@@user-fr9yi5lu3dno one asked for your opinion either, yet here we are, love
This helped thanks
Lovely. Thanks
Half the yoke looks solid
Legend! Thanks!
Thanks! Perfect poached eggs now.
merci
so the pink one was the first one and that was the room temperature one and that was the one that was a little overcooked so putting them in cold at 4 and 1/2 minutes should be perfect I just got four of them I'm going to give them a try
Yeah he didn’t mention that in the video - think he realised that his room temperature one went too hard - and didn’t want to say it 😂 but good demo!
👏🏾👏🏾 YES... I need those poaching cups. I am just about to cook poached egg... 😒 With vinegar!
thank you!!
I used mine for hhe first time today and they stuck 😢 Will butter them next time .
Very nice!
they looked shiny but I never saw / heard you say that you coated them with anything...?
You only need to bring eggs to room temperature if you're going to cook them in the shell because there's less chance of them popping in the water.
Edward Smith only Americans refrigerate their eggs. In the UK we don't need to.
@@dash-cam I think you will find you still have to refrigerate them (advised on the packet). The only reason they are not refrigerated in stores is because they ship out so quickly and would be a waste of resources to cool. This was the official line when I asked Sainsbury's when working on the egg aisle.
Also, frying or poaching with a room temperature egg will ensure a quicker, even cook with better consistency.
@@Alex-ry6cd Eggs in the UK don't need to refrigerated as they're pasteurised unlike American Eggs which MUST be kept at Fridge Temperature. The British Egg Council recommends eggs are stored at Below 20 deg C but this is much warmer than Fridge Temp. If however you can't guarantee a constant temp lower than 20 you can obviously keep them in the fridge but it's not necessary
@@dash-cam it literally says on all egg packaging "keep refrigerated after purchase". Only certain brands - like Lion Eggs - come pasteurised - Pasteurisng meaning the hens have been vaccinated against salmonella.
@@Alex-ry6cd You're totally wrong. You're confusing vaccination and pasteurisation. Pasteurisation is the high heat treatment of products like milk to kill any bacteria, milk and cheese for example. Named after Louis Pasteur who invented the process. UK EGGS and no eggs are pasterurised as it would mean they're cooked. UK Hens are ALL Vaccinated against salmonella which means they're safe to eat and don't need to be refrigerated, just kept at a cool temperature. If you have a larder or cupboard as this is the BEST place to keep them as they're room temp for cooking. However some people keep them in the fridge as they can't control the temp of their cupboards.
IN AMERICA ALL eggs HAVE to be kept in the fridge as AMERICAN Hens are NOT Vaccinated against Salmonella so to get round that THEY WASH their eggs in a bleach solution which means the delicate outer surface of the eggs is eroded which means the eggs are exposed to the air and HAVE to be kept in the fridge to avoid going off.
UK EGGS ARE NOT bleached washed so they have their outer membrane intact so aren't vulnerable to the air like US eggs so DON'T need to be refrigerated in the same way. Just kept cool.
Straight from the fridge. For over easy as well.
Will they hold grade A large eggs?
Nice!!😀
Re. all the comments about the color of the eggs. The video needs better lighting and for the camera to be white balanced. The eggs are fine.
OK, so once the water is boiling O put the eggs...and do I lower the heat temperature? and if I do, how low? very low, medium..?
Or do I keep the same boiling point temperature?... although, I thing cooking the eggs at that temperature for 4.5 minutes will make hard eggs.
Please advise
I do my eggs in this way ,i like it, easy
I just put 1/2 cup of water in small pot, and add the eggs from the start, then cut off heat, let it sit 10mns, much quicker 👈
There is absolutely no reason to put the whites in before the yolk. It accomplishes nothing. Just crack the doggone egg and dump it in the pod. It’s an unnecessary step.
Jimmy McCarthy ikr😂
I have the big normal yellow ones it has instructions
Do they need to float or can you put a small amount of water just to steam them?
I use them in a pressure cooker, sat on a rack but can't see why a steamer wouldn't work as well.
Quanto tempo demora pra ficar assim?
omg why are the yolk so freakin pale????
我喜欢这样做鸡蛋,很简便
totally agree pal
How do I make my yolks to be at the bottom!!! using this things is painful
Now thats a discovery
You can get special plastic lifters for these.
I have them, they are FABULOUS! good point :)
This isn't poaching. For it to be poaching, the eggs would have to be submerged in a heated liquid medium.
You're making what are called Shirred Eggs. While many people make shirred eggs in the oven, you are using a water bath that is not in direct contact with the egg, so you are using Heating By Conduction rather than the combination of Heating By Radiation and Heating By Convection one would have baking them in the oven.
Nonetheless, you are making shirred eggs, not poached eggs.
Words mean things. We come to understand -- or misunderstand -- the world through them.
That has got to be the lightest yolk I have ever seen. Barely any color 😞
I think that's down to the type of egg rather than the way its cooked? I hope anyway XD
So, was the harder yolk the cold egg, or the room temperature egg?
cold
Thanks for the video, so bring the water up to boil, then put it on simmer?
Luke Levin-Martins I saw another video where it was already simmering then she put it in. I am gonna try both ways
You put it into simmering water. Then the temperature is boiling and you get an even cook.
That's totally undercooked
Omg these look terrible!! Never seen such watery yolks ever 🤢
Vinegar taste never comes through
Hi we used these silly cups, followed the directions exactly. The little rubber cups tipped over, before and and during the cooking. On the counter it was nearly impossible to keep the upright. Once in the water, boiling action caused to of the cups to over turn the eggs into the water. (so what is the point of the cups). The eggs that turned into the water, overcooked, but were soft enough to eat. Additionally I noted that the cold egg was cooked perfectly and the room temperature egg was over cooked, as well as there is absolutely no need to strain the egg white from the egg yoke.
We actually recooked our breakfast using an omelet pan with poaching cups and discovered that the an unstrained eggs, cold from the fridge cooked perfectly. placing in the pan with cold water bringing it to a boil and allowing the eggs to steep for 3 minutes for a perfectly done egg white and runny yolk.
We through away the cute but silly little colored rubber BPA free egg poaching cups. That is why the negative thumbs down.
You can get cups with a flat ring on bottom so no tipping. Check for them at Amazon.
do you turn the temperature down once the water starts boiling? how low?
Why go to the bother of separating the yolk? The egg tastes just fine if you just break the egg into the pod. Actually, I always break my egg into a small dish, then transfer the egg to the poach pod. That way you can remove any bits of eggshell first. I only eat eggs from the farm gate. These are at most only 24 hours old and have lovely, deep yellow yolks. You can see the hens ranging free just across the field.
He said, if you listened, that the yolk got stuck the bottom before.
@@anti-ethniccleansing465 He actually said the yolk "would not come out properly". His fundamental problem is not greasing the poaching pod before putting in the egg. The egg is always going to stick a bit then. I put a small knob of butter in the pod, then swirl it around to coat the inside, and finally drop the egg in straight out of the shell. It's completely unnecessary to separate the yolk from the white.
Yes, it is absolutely not necessary to separate the white and the yolk, especially when they're immediately put back together again.
@@anti-ethniccleansing465 Never happened and I've been poaching eggs in these exact same pods since they were introduced several years ago. The key is to butter or oil the pod before dropping in the egg.
They looked a bit underdone to me!
They are coddled eggs....
Egg whites were still too runny
Too runny for me!
Roomtemp overcooked......😂
The whites look underdone to me I'm afraid
Looks like the white is still runny some. Ugh!!!
Why is my egg still runny on top after 15 minutes with a lid on?
I think he said 4.30 minutes xx
@@elia1789 I know. Didn't work for me.
@@jezz2k try microwave or oven or plastic wrap if you havent already xx
@@elia1789 Microwaved eggs are the worst :(
Might be because you're adding the seasoning to the raw egg, always add the salt and pepper after the egg is cooked because the salt stops the egg whites from cooking thoroughly
I saw egg snot
Yep because he added the salt and pepper to the raw egg rather than after it was cooked
4min and 30 secs is not long enough eggs still not cooked
Sillicons
They take ages to cook!
Those yolks look so weird
If the pods are greased, they aren't poached!
Jack Black has a cooking channel??
Cooking with plastic. Genius!
Silicone wouldn't react at all up to 240c. Water don't even touch 100c lol. GENIUS 🤡
Bro thats raw
"pepper and salt" maybe you would like some chips and fish,
Or some cheese and macaroni, or some eggs and ham, or some fries and burgers, or some potatoes and meat :P
😂
Something is wrong with those eggs. They're not even yellow. Looks like dirty water
This is about how to cook them, not the quality of the eggs.
@@Pashasmom1 - The quality of the end result dictates whether or not to cook them that way.
So this is "how" not to cook them. Nobody wants dirty water for breakfast.
yuk
haha.. looks like fried eggs.
thanks for the video anyway
doesn't look appetizing at all. sorry but ewww
ya, the colors were unappetizing for sure :( but I did like the demo.
Frederick Dunn way too much pepper in the pink one, in one spot. 😕
He used chemical eggs, not free range eggs.
totally weird
Badly shot video arms always in the way 👎🏽
eggs are raw
adri alex and then
Poached eggs are SUPPOSED to have liquid yolks
adri alex it's runny.. Not raw.
Is this a joke?
A Terrible Video! He makes the simplest things hard, clearly not a cook!
WOW... clearly not a chef
only babies eat with a spoon. Use a fork.
Why do you say 'go ahead' all the time. You can leave out the 'go ahead' it's superfluous.
Dash Cam much like your comment...
What the? Do you have OCD or something? You seem to be offended by how someone eats. Lol what a snowflake.
I eat with whatever implements are most efficient, often that's a spoon. What is your etiquette for? class signalling? 5 years on what do you say about conformity?
To snotty it needed a bot more time
Beautiful plate!
Beautiful plate!
4 times you mentioned the plate... we get it! You like the plate
Beautiful plate!