Cuisipro Stainless Steel Egg Poacher, Set of 2

Try as I might, I've never been good at poaching eggs (even trying methods like using a Pyrex ramekin in the bottom of the pot). After looking through many, many customer reviews, I settled on this product. I simmered the eggs with the water slightly over them, as suggested here. The result was very close to restaurant-quality and preserved far more of the egg white than I'm able to do on my own. Getting the excess water out was easy but, like many others here said, the eggs stuck to the cup. I used a very small silicone spatula (about the side of a spoon) and ran it around the eggs...then it came out easily, leaving none at all in the cup. I haven't run them through the dishwasher yet but they came out so clean I don't mind if I have to just take the scrubbing wand to them. I just ordered two more sets...so the next step for me is to see if I can get all six in the one pot. I'll definitely be able to get five and would be happy with that.

This egg poacher works great. Very easy to use and clean. I have nothing bad to say about the product, but I do think I was sent a used product. The 2 poachers came packaged in a ziplock sandwich bag and were not completely clean. It wasn’t a big deal to me because I frequently buy used products, it just wasn’t what I was expecting. I cleaned them thoroughly and have been using them for several months with no problems.

I wanted something that I could quickly poach eggs without having to get yet another pot for. While I know that I can just use vinegar in a normal pot, I'm never a fan of the results even when using a metal ladle to pre-shape the eggs and then dropping them in. It's just too much hassle. First time use after washing and oiling, and one of them was at an angle and dripped into the water (admittedly it might have been too high). The other one started well, but that, too, begin to shift to one side over time. Despite the pre-oiling, the egg was stuck to the stainless steal and took ages to scrub off and I didn't even get some decent poached eggs out of it. I should have gone with the pan. Utter waste of money. Don't even bother because you're going to end up buying another pan.

They make great poached eggs, but are a bit fussy. I love poached eggs. But I only need two at a time so I didn't want to get another 4-egg poacher when my last one wore out. These are perfect and met my requirement to poach jumbo eggs. There was very little egg white floating in the pot when finished and I had very little trouble draining them. . I did not find the little handles to get too hot to handle bare fingered (as other reviews have said) and they were way easier to grab than the ones with the poaching pans. The only drawback is that they ARE hard to clean as some other folks have said and even spraying the cups doesn't stop the eggs from sticking. I'm going to look for a similar perforated design for draining that are non-stick.

These work ok. However, since they are oblong, they take up a huge amount of space in the pot. Even in a larger pot, they still don’t fit right and end up being a little tilted. If you wanted to cook 4 eggs, you’ll need to use a massive pasta pot, like one that takes over a gallon of water. Since these have to be fully submerged, you can’t use a big sauté pan. But that’s just the beginning of problems with these. They say they are made of a “stainless steel. Actually. They’re most likely made with thin aluminum with a smidge of ferrous metal mixed in. So they have zero nonstick capabilities. They say to apply a small amount of oil before adding your egg. But any idiot knows that if you put oil into a pot of hot water, the oil will simply dissolve into the water. It won’t stay stuck to the metal, even if you put the egg in afterwards and then put them in the water. You can soak them for about 20 minutes to get the egg unstuck, but if you need to reuse them to cook multiple eggs, forget it. You’re going to need to get out a metal-cleaning-worthy scrub pad and really go to town just to cook the next egg. Lastly, the strainer holes they added are a great idea in practice, but in reality, they simply become tiny holes filled with cooked-on egg whites that take ages to pick out with a knife or other pointy object. These things are going in the garbage. The time and energy (and water) wasted on using and cleaning these pieces of trash are better spent poaching eggs in a sauté pan without any contraption meant to “simply” everything. Don’t waste your money. Just practice poaching eggs the old fashioned way. There’s a reason for doing it that way. It’s called actually being easy and efficient.

If you're not going to master the drop & swirl poaching technique and you're searching for a merciful tool, the two key elements are: • the water must also flow OVER the top for even cooking (those steaming inserts & floaty silicon cups mean cooked bottom and raw egg top) • nonstick surface for a clean slide onto your english muffin Yes, you have to oil/butter these if you want a clean lift... which you have to do with ALL of the poachers on the market, even the teflon coated Calphalon steamer. Look, I've tried the poaching inserts by Revere & the spendy one by Calphalon: raw egg white tops. Yuck. Who are these people giving the poor reviews? Do they live in an alternate egg universe? They aren't offering up better alternatives. This little gadget changed eggs Benedict from an anything-goes odyssey of frustration to an easy weekly family brunch for us. We fit 6 of them in a shallow 3 quart saute pan. For perfect 2 minute Hollandaise, google Serious Eats. Flawless. As to all the complaining about the clean-up: to prep the poachers, take a piece of paper towel and rub butter on the metal before putting the egg in and inserting in the boiling water. The cooked eggs slide right out with a spatula. We put the poaching cups back in the hot water to soak while we eat, then anything remaining comes off with a swish of the dish brush. Added to review after using these every weekend for a few months: I've come up with even a little more finesse for technique. The eggs stay in the cups just until the whites have formed. If I feel like it, I'll ladle some of the water over the top to be sure the white has solidified around the yolk. Then, while still submerged in the water, swish them out with a mini spatula for the last 30 seconds floating in the 'wild,' so they don't have an over-formed shape. If you are trying to impress guests, they won't know you didn't do them freehand. Additional upside: nothing to scrub off the cups then because you swooshed them out before the egg white fully cooked to adhere to the metal. Bon appetit!

I bought this because it was one of the few stainless steel egg poachers I could find. It was, however, a waste of time and money. The grade of "stainless steel" that they use is very poor. So poor that I'm not even sure that it is stainless steel. It could just be regular cheap metal. Certainly not like any stainless steel that I've ever used or seen in a product before. Also, the plastic piece does NOT come off, so cleaning these poachers is almost impossible. Over time they will get moldy. That was the main reason why I got a refund. Functionally it did not poach the egg very well. Considering how hard these are to clean, I didn't see myself using them very often, if at all, so back they go. They looked like a good idea, but they simply did not work out very well. I'll keep looking for a poacher that is made out of real stainless steel, that is actually designed to be cleaned.

My wife and I love poached eggs, but loath the problematical nature of the act of poaching. We were gifted with a set of egg poachers that came with our Wearever pots when we were married about a hundred years ago, but couldn’t stand them. You’re not poaching eggs with those things; you’re frying them in a little oil at 212 degrees F. ! Before I bought these poaching cups, I carefully read the reviews and gave the two options (all-holes-silicon or stainless steel cup, silicon surround) some thought. Logically, the all-hole silicon version kept the water temperature too much a factor (boiling water turbulence could still disrupt the egg if too hot and the holes would let the egg escape and be lost if the water was too cool), while the stainless steel cup version seemed to take the water temperature almost totally out of play. We got our first set of these great poaching-cups and tried them out the same day. The first attempt was a big learning experience – we used jumbo eggs right out of the refrigerator and the results were OK (a LOT better than using no cup at all), but nothing to write home to Mom about. The next two eggs had warmed a bit and we basted the tops once right at the end of the 6 minute cooking cycle… perfect! Firm whites (with no water residue) and liquid yolks, just the way we both like them. Since we gave the cups a wee spritz of cooking spray, we had no problems with sticking, either; they slid out of the cups cleanly. We like these things so much we’re buying another set so we can both sit down to our perfectly poached eggs together. Culinary bliss!

Works great, just need to make sure your pan of boiling water can fit them all in evenly so the water bubbles over the top of the eggs.

Es un utensilio mucho más útil de lo que parece. Solo necesita un pequeño truco que es untar un poco de aceite en la base y no se pega

This pair of poachers were well worth paying the little extra over the price of cheaper alternatives. I first oil the cups with olive oil and then break in the eggs. I then heat just an inch or so of water in a small saucepan/milk pan and stand the poachers on the bottom of the saucepan once the water is boiling. Perfect poached eggs are ready after simmering for three minutes which I time with a sand egg timer. An egg is easily removed from a cup by first tipping the cup backwards to drain oil and water from the egg and then tipping the cup forwards to place the egg on your toast. These two poachers are coloured white and yellow (eggy colours!) and are so easy to use. wash up and store.

Von der Qualität her ist der Eierpochierer sehr gut, preislich finde ich ihn ziemlich hoch. Wie viele andere Käufer habe ich keine Probleme mit der Reinigung, einfach vorher ein wenig mit Öl oder Butter auswischen und dann das Ei hinein. Man braucht ein wenig Übung, aber dann klappt es doch sehr gut. Auch der Kochtopf muss passen, nicht zu viel Wasser nehmen, aber genug um die Schälchen bis zum Rand im Wasser schwimmen zu lassen. Man sollte echt eine Zeit einstellen, denn die Eier sind sehr schnell fertig und man kann es nicht so richtig sehen, da sie mit Wasser am Ende bedeckt sind, aber das ist normal. Das Endprodukt ist super und gelingt immer. - Viel Spass

Nie mogę ocenić produktu, ponieważ kurier mi go nie dostarczył.