About the PoachPod
The PoachPod is a flexible piece of silicone shaped like a small, deep bowl. The lip of the bowl rises in three rounded points, each pierced with a hole for hanging the tool from a hook for storage. The PoachPods come in sets of two, but having four would be ideal if you want to be able to make multiples, or use them for other things, like molding chocolate or custard or baking little cakes.
To poach an egg, you bring a couple of inches of water to a simmer in a saucepan, reduce the heat to maintain the simmer, crack an egg into an oiled PoachPod, float the pod in the water, cover, and cook for 4 to 6 minutes until the eggs reach the desired degree of doneness. If the PoachPod is adequately oiled, the egg pops out easily when you invert the PoachPod and press into the bottom.
The PoachPod to the Test
Even after a stint in culinary school, I am a bit uncertain of my egg-poaching prowess, so I was excited to try out a tool that would do most of the work for me. Even though silicone is purported to be a nonstick material, the instructions say to oil the pod, so I gave it a spray with canola cooking oil. I brought a saucepan of water to a simmer, broke an egg into the PoachPod and floated the PoachPod on the simmering water. I covered the pan and set the timer for 4 minutes (I like my eggs with the white totally set, but the yolk still runny. After 4 minutes, I could see that the white closest to the center was still runny, but it was set enough after a minute. To turn the egg out onto my awaiting English muffin, I had to run a spoon along the edge and then press it out, and even then a little white stuck to the pod (lesson learned: oil the PoachPod even more thoroughly than you think is necessarily). But my egg was perfectly cooked, and it was easy enough to leave my husband’s egg in the water another moment so that his could be cooked how he likes, with the yolk firm. The poached eggs made in the PoachPod have a perfectly uniform domed shape, which is ideal for making breakfast sandwiches or for perfectly plated Eggs Benedict, although the uniform shape also has a bit of a factory-food look to it. The downside: the white is a but more firm, almost rubbery, than when eggs are poached directly in water. Nonetheless, it’s a small price to pay for a way to cook eggs that’s easy and just about foolproof.
Cleaning the PoachPod was easy, too. They’re dishwasher safe (and the handy holes allow you to skewer them on the pegs of your dishwasher’s top rack) but I just used a little soap and my dish sponge to rub off the bits of egg and oil that remained.
Since buying the PoachPod, I’ve poached eggs several times a week, and I like that the little pods are handy for other uses. They can be used as mise in place cups to hold prepped ingredients while you’re cooking, or they can be used as a mold for firm custards, gelatin or chocolate cups. Since they’re heat-resistant to 675˚F, you can bake with them (put them on a baking sheet first to support them and to prevent a mess if they overturn): use them to make quiche, baked custard, muffins or cakes.
Ultimately, if you are a fan of eggs, the PoachPod is an inexpensive investment that will give you an effortless way to prepare them.
- Makes poaching eggs easy and no-fail.
- Can be used for other appliacations, such as molding chocolate or custard.
- Easy to clean.
- Contents might stick unless the pod is very well oiled.
- Whites end up a little rubbery and overcooked.
- Made of FDA-approved food-grade silicone (BPA Free)
- Heat-resistant to 675˚F
- Microwave and dishwasher safe
- 3-inch diameter and 1.5-inch deep
- Comes in set of 2 contrasting colors