And, the final (5 of 5) poached egg test: An egg poacher machine machine. This one is kind of a control test. I use the egg poacher machine pretty regularly, so it was nice to compare these eggs to the other methods.
Shape: The shape of the cooked egg will depend on the machine itself. But, it usually has a slightly odd shape because of the cups that the eggs sit in while they cook. The nice thing about the cooked egg from this machine is that it’s perfect for an egg sandwich. It’s flat and mostly rounded. So, depending on what you’re using the egg for, the poacher may give you the perfect result.
Taste: The flavor is great. there’s no vinegar to get in the way of the flavor. Just egg. Now, to get the egg out of the cup more easily, you should spray the cup with non-stick spray or oil. This will add a small amount of flavor to the egg, but that’s not always a bad thing.
Yolk: To get a nice runny yolk, you may have to play around with the cooking time. I find that 5 – 6 minutes gives a great egg with a nice runny yolk.
Ease of Cooking: Super easy. Always follow the manufacturer’s instructions, but basically, they provide a small measuring cup with the machine. Fill the measuring cup to the desired level (most also do boiled eggs or omelet style, so you get a choice of water levels). Pour the water into the reservoir, place the cup with the cracked egg inside on top of the reservoir, and place the cover on the machine. Cook for the desired length of time. I’ve found that it’s better to cook it with a timer than to use the built-in timer on the machine as you get more reliable results.
The great thing about an egg poacher is that you can cook multiple eggs at one time. And, you can be off doing other things like making toast or making a sauce while the eggs poach.
I’ll do a final write-up of all the tests in a separate post.
I’d really love to know what’s your favorite way to poach an egg?
All of the Poached Egg Tests:
Poached Egg Testing 1 – Vinegar
Poached Egg Testing 2 – Julia Child’s method of pricking the shell and pre-cooking the egg