Saturday, February 13, 2010

Guest Posts and Poach Pods

I'm guest posting today (Saturday) and Valentines' Day over at OuR KrAzy kItChEn . Please hop over and check it out. There's always something going in OuR KrAzy kItChEn.

Today's post over there is a Valentines' Day Brunch and I had to poach some eggs for Eggs Benedict. I took this opportunity to try out some of those silicon poach pods and compare them to normal poaching.

I poached two eggs the normal way - carefully sliding an egg into 200f water for about 8 minutes (for a firm yolk) and then fishing them out with a slotted spoon.

Then I poached two eggs using the poach pods - floating them in 200f water for 4-6 minutes.

Then I had to throw that batch out because I didn't read the part that the pot is supposed to be COVERED so I had a partially poached pair of eggs.

I did another two eggs, covered this time and I cooked them for 8 minutes since they didn't look quite set at 6 minutes.

Side by side comparison:


My overall impressions are:
  • The poach pods are more efficient in that you retain 100% of the egg while in free hand poaching, you loose some of the whites.
  • The poach pods were not any easier, in my opinion, than normal poaching. In fact it adds a few steps to the process (lubing the pods, having to work the cooked egg's edges off of the pod with a spoon, etc).
  • I preferred the normal poached eggs over the poach pod eggs in appearance and texture. The poach pod eggs looked too much like a McDonald's egg mcmuffin processed egg and the edges were a bit rubbery (overcooked) yet the center still wasn't firm as I wanted.
I know that some people have tried these and said that they really like them, but they just aren't for me. I'll stick with the normal way of poaching eggs.

Don't forget to see my guest post at Our Krazy Kitchen.

Standard review disclaimer: Unless otherwise stated, I have no affiliation with and received no compensation from restaurants or product manufacturers reviewed and paid full retail price for the item reviewed.

20 comments:

  1. Oh, I couldn't be bothered with poach pods...I am so used to poaching the old fashioned way and it usually works well for me because I am so well-practiced at it...It does take a bit of skill, though. Do you add vinegar to your poaching water? I do, and it's supposed to help the whites stay together a bit more. It does help, I have noticed. You don't need much - just a small splash. You're not making pickles!

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  2. I've got an egg poaching insert for my omelette pan that seemed to work OK..

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  3. "lubing the pod" sounds like a snowboarding phrase. Or maybe something dirty. Hey -- did you get the updated green egg cartoon I sent? I sent it to your aol email address, which is the only one I have. Have a great weekend!

    Russ

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  4. I was thinking too perfect like egg mcmuffins when I saw the side by side. Thanks again for the great brunch post over at Our Krazy Kitchen today! Can't wait for tomorrow's post :-)

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  5. Looks kind of fun but I agree with sticking to true poaching methods. Making up some eggs benedict tomorrow morning for V-day!

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  6. Your post on Our Krazy Kitchen is great. All the food looks fabulous! I've never poached an egg - looks difficult. I've thought about it since watching Julie & Julia but never got around to it. I might try it since you gave some tips over on Our Krazy Kitchen.

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  7. There are some single purpose kitchen tools worth having, but these don't look like they'd qualify. The final product looks too fake, like one of those plastic facsimiles of a poached egg you might see in the window of a Japanese restaurant.

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  8. Good review, but since I'm lazy, I'm a fry-them-sunny-side-up-with-just-a-little-olive-oil-in-a-covered-non-stick-skillet kind of guy - only one pan and lid to clean and can slide them out of the skillet onto whatever :).

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  9. I haven't ever tried making them the traditional way, but I'll give the conventional method a try. I still like the pods for the guaranteed result since I'm egg challenged. Love the post at Krazy Kitchen!

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  10. Love this comparison. The only way I've ever poached eggs are with a pan insert or these pods. I've got to learn how to be a grown up poacher.

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  11. I think the ones from the pod are prettier but if they're rubbery then pretty doesn't matter :) I read your guest post, it rocked!

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  12. I love this comparison! I like the poach pods because you can retain all the egg white, but I hear what you're saying about the edges being rubbery. I've poached eggs the old-fashioned way and it never fails. I also have an "egg poaching pan" with four little egg holders and room for water to simmer underneath and it works really good. What can I say...I love poached eggs. They're my favorite way to serve eggs. I'm off to see your guest post!

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  13. I have a couple of these and I am a sucker for kitchen gadgets. I also have an insert that goes in the pan, both require lubrication, yuk. The old fashioned way, indeed, makes the best eggs.

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  14. I appreciate your thoughts in the poach pads. This would be just the kind of gadget that I would have immediately purchased had I seen them in the store. I will take your advice and continue to poach eggs the traditional way.

    I will be heading over to Krazy Kitchen to read your Valentine's Day post. I had a note to check back so, that I would not forget.

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  15. Chris, loved your post on OKK...

    And i am a classic man myself, as few extra single use oddities as possible for me

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  16. I agree with you assessments. I was sent some of these to review too. GREG

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  17. Smiling cause I have those poach pods.....never used them though. the difference is great!

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  18. Funny, I was looking at these in BBB the other day!

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  19. Great review. Gnarly testing dude.

    Eggs Benny is my favourite breakfast. But I have never poached an egg. It's one of those meals I love but won't make because I appretiate the labour of others. Sad to hear the pods aren't great enough to simplify the process. Bummer.

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