Shasta’s Favorite Things: Poach Pods

Posted on March 22nd, 2009 in Are You Gonna Eat That?, Photos, Shasta's Favorite Things

Some months back I was on the hunt for an egg poacher, after we melted the plastic cup parts of our last one.  Wanting to find something a lot more durable, I went to my favorite kitchen supply store to poke around.  One of the clerks pointed me to these awesome little silicone poach pods, and I bought a pair to see if we liked them.  They are a bit pricey (I paid almost $12 for two) but they are totally worth it!  You don’t need to use a special pan or anything, just a regular pot with water in it.  You can also bake in them!  I think they will be absolutely perfect for these chocolate lava cakes I like to make.  I bought mine here in the GTA, but you can order your own over here.

Silicone Egg Cups

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Published by Shasta

2 Responses to “Shasta’s Favorite Things: Poach Pods”

  1. BillNo Gravatar Says:

    That’s a great find. Now, when you have a larger gathering of folks, here’s an idea for you to try–eggs in a bag! It’s an easy way to make custom omelettes with *minimal* host effort.

    Required stuff:
    large stock pot.
    zipper-lock FREEZER bags, pint size, 1 per person.
    Sharpie marker.
    omelette ‘fixins’
    kitchen tongs

    bring a pot of water to a medium boil.
    scramble enough eggs for the troupe (maybe 2 or 3 eggs per person).
    chop up add-ins (mushrooms, onions, peppers, tomato, and so on).
    write the guest’s name on their freezer bag and then ladle in 1 scoop of eggs.
    hand the guest the bag and let them add fixin’s to complete their omelette.
    seal the bag.
    drop the bag into boiling water.
    cook for a few minutes.
    use kitchen tongs to squish the eggs and push raw eggs to the outside of the bag–return to boiling water; repeat until a squish yields no raw egg.
    unzip the bag and slide the omelette onto a plate.

    Reply To The Above Comment

  2. padme amidalaNo Gravatar Says:

    These look very cool, Shasta! :)

    Reply To The Above Comment

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