Here’s why they are great. First, they are silicone, and I am very partial to all things rubber. I love the flexibility of them and they also clean up nicely in the douchewasher. Second, by using them to poach eggs, you get all of that nice egg white which otherwise would jizz away in the water and Third, since the pod cradles the egg when you are done poaching, you can pour off any excess liquid, because who like watery eggs?
Here are my tips for great pod-poached eggs over toast (so basic but sooooo good) and then I’m giving you a link for the HAND’S DOWN best recipe to incorporate poached eggs into an asparagus side dish, from Momofuku in Manhattan.
- When poaching eggs, TAKE THE DAMN BUTTER AND ANY OTHER CONDIMENTS NEEDED OUT OF THE FRIDGE FIRST AND LET THEM COME TO ROOM TEMP! I like my poached eggs over buttered toast with hot sauce on top and let me tell you, nothing throws cold water on my boner like cold butter or cold hot sauce. Room temp, people! So that means, take out those condiments (or whatever turns you on) about ½ hour in advance.
- Lube up the pods with a little olive oil or even that gross Pam shit. It makes the eggs slide off the pods easier.
- The literature that comes with the pods says to cook for about 4 minutes. That’s about 2 minute too long for me. My rule of thumb is to start poaching in the pods when I hit “toast” on the toaster. When my toast is ready, so are my eggs.
Next stop: “You promised you wouldn’t come in my mouth” and other sticky stories…non-stick pans, the REAL deal!
Abbe is our new Food and Gadgetry columnist. She's got a mouth like a sailor and knows her way around a kitchen.