How to Use

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Using the Ultimate Egg Poacher

Use it in a covered saucepan (not included)
that is at least 8" wide and 4.75" deep.
If your 8" saucepan isn't deep enough,
just use a larger saucepan.

Poaching:

	Bring ½ inch (1.5 cm) of water to a boil in a saucepan.
	Rub a little butter or olive oil (optional) in the egg wells before breaking eggs into the egg wells.
	Reduce heat to slow boil.
	Place poacher in the saucepan and cover.
	Extra large eggs right out of the fridge take about 7 minutes for soft yolks; medium eggs, about 6 minutes. Adjust timing to taste.
	Carefully remove egg poacher from pan with a hot pad (the handle will be hot).
	Loosen the eggs with a spoon or flexible rubber spatula by rimming them round and round, a little deeper each time.
	Gently transfer egg onto toast or plate by tipping the poacher and using the spoon. Enjoy! Tell a friend.

Spice it up! Try sprinkling herbs on top of eggs (dried parsley flakes are nice). Use imagination.

Cleaning:

Dish soap and sponge. Easy cleanup.

Health:

	Eggs are back! Once again, eggs are considered good, healthy food. And poached is such a great way to eat them.
	The egg poacher is hand-made in Canada from true high-fire porcelain clay with lead-free non-toxic glaze.

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Copyright © 2001 [Mark Tichenor]. All rights reserved.
Revised: May 03, 2008 .