Egg Poaching Bags, 1 PK

I really liked these. I typically poach eggs when making eggs Benedict. For me, its always a struggle to make hollandaise, biscuits, and poach eggs at the same time. These make the poaching process considerably easier as you can prep them and then dump them in with little to no "watching". Poaching eggs the old fashioned way definitely produces a higher quality and more aesthetic result but I didn't expect this to compare.A few people have complained that they're difficult to use and I'll admit that they could be easier. But when compared to old fashioned poaching, it definitely simplifies the process and yields better results than a poaching pan (at least for me).

My husband has been on a quest for the perfect poached egg. If some new gadget appeared on the market, he would buy it. He watched countless hours of YouTube videos to learn new techniques. I saw these ingenious little bags on Amazon and figured we’d give them a try. Eureka!!! No muss, no fuss, the eggs came out perfectly poached. I have one very happy guy, and I can give numerous gadgets to our local charity and clean out a kitchen drawer. Win, win!

I have never mastered the open-pan method favored by chefs, so I've tried just about every poaching gadget out there---a dedicated poaching pan, separate poaching rings, and a microwave poacher. I've bought a couple of different brands of these poaching bags; they all seemed the same to me and are my new solution for poached eggs.With poaching bags, you have to get a 3/4-full saucepan of water boiling instead of just a couple of inches as you do with traditional poaching, so use the smallest pan you have. Cracking the egg into the pouch, you then immediately lower it into the water. On my first couple of tries, the pouch tipped sideways but if you hold the pouch for a few seconds upright before releasing it, it forms more of a seal to retain the egg. In the photo below I have used the pan lid to hold the pouches upright. NOTE: there will be water still in the pouch when you remove it, so dump the egg out on a paper towel or another dish first (dropping it directly on your toast is going to create a soggy mess).The egg does not look particularly pretty, since it takes on the shape of the pouch: a cone-ended ball. The eggs that had tipped over in the pan were a little more oval/flat, but still not pretty enough for a hollandaise platter. Cleanup was quicker and simpler than with any other gadget I have tried---just throw the pouch away and dump the water!Overall, this is a simple solution that works well, and doesn't take up space in your cabinets like all the other poaching gadgets. Also a good idea for camping, dorm rooms, or other places where you don't have a full kitchen but can get some water boiling.

I have every contraption sold to cook a perfectly oval poached egg which I love. NONE did the job before I bought a Poachie! This simple, single-use paper pouch which resembles a small coffee filter does the job. I cook mine 5 minutes at a medium boil and the white is not rubber thick but evenly distributed around an oval center with the yellow cooked to a thick but runny middle with that oh so good, singular, poached egg taste! And no use of vinegar etc. and no waste of stray white in the pan. I advise a quick Pam Butter spray to the inside of the Poachie and it pops right out! Buon Appetito!

I love that they are disposable, but Be quick, you don’t want them to sit for a minute or they start soaking through. Some leak, and I generally don’t walk away from them or they can tip over or slide down the side of the pot. There’s a slight learning curve I guess. I still use them but when they’re gone I expect I’ll go back to the plastic cups.

THEY JUST DON'T WORK. I ENDED WITH A SMALL EGG (BALL SHAPED}. AND WHEN I PICKED IT UP AT THE TOP TO TAKE THE EGG OUT OF THE BAG, IT FELL OUT INTO THE WATER. SO BASICALLY WHEN THEY SAY FOAM IS NATURAL, I THINK IT IS THE EGG WHITE COOKING AWAY FROM THE YOKE.

Follow instructions and determine your cooking time. Researched and tried a lot of different approaches but this is fool proof.

We've used something like this for years http://www.amazon.com/Nordic-Ware-Non-stick-Poacher-Skillets/dp/B00007EEL5/ref=sr_1_5?ie=UTF8&qid=1399121893&sr=8-5&keywords=non+stick+poaching (ours makes round eggs, instead of triangular).The downside to this approach is a) it's teflon, which has it's own issues, and b) no matter how much Pam I spray on them, I still have to put in some elbow grease to get off the egg protein, which scraps the teflon anyway.I tried these bags thinking it might be a nice approach, but I prefer the pan for the following reasons: a) you have to bring to boil an entire pan of water for these. Ugh. With the shallow pan, you only bring to boil less than an inch of water (a couple of minutes), then you cover the pan. Eggs are cooked in 3-4 minutes. With these bags, it took more than 10 minutes to get the water boiling and more like 5+ to poach the eggs. b) very minor, but the eggs come out in this off little "end of bag" shape. It was just unappetizing to us, who are used to nice little round eggs :) YMMV c) still enough protein leaked through the bags that the pan was covered with that sticky protein residue, and I was still left srubbing, d) no matter how much I waited (OK, waited within reason), the bags still hold a lot of water, and dumping the egg out onto the plate means a lot of water follows it, and it gets your toast soggy, lol.The one benefit of the bags over the poach pan is you could conceivably poach a lot more eggs in a pan at one time, though I think I could poach a couple of pans worth with my little shallow pans (we have 2) faster than with this method.If you have a thing against Teflon, or your are doing a lot of eggs, or you just like the slow life, then this might be for you. If you are into appetizing shapes, and don't have a lot of time (and are OK with cooking on Teflon), then I'd recommend one of the poach pan approaches.