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.
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.
