Go with medium heat to best avoid a mess. If the water boils too vigorously, this may cause the egg whites to splash out and harden, creating a mess.
If you are not using all the cups, fill the extra cups with water to avoid any burning. Be sure you don’t break the yolks when you pour the eggs into the cups.
You’ll know the eggs are cooked when the outsides are pale white and the yolk is soft. The longer you cook the eggs, the firmer and less runny the yolk will be.
Microwave poachers often require about 1⁄2 teaspoon (2. 5 mL) of water for each poaching cup.
If you’re using a microwave poacher, you can skip this step. Many electric egg poachers come with special accessories for poaching since they’re also capable of cooking hard-boiled eggs. Check to see if yours has a poaching accessory that you can use.
Pour a small amount of water into any cups you’re not using.
Repeat this process of cooking in 30-second intervals until the eggs are white and the yolks are soft. This whole process should probably take you around 3-4 minutes, depending on how thoroughly you want the eggs to be cooked.
The eggs will be poached when the timer goes off.
Note that this is not technically required in order to use the egg pod; it’s simply recommended.
The lid doesn’t have to be on the pot while you’re bringing the water to a boil. You just need to make sure you have a lid you can put on the pot later on.
Try to avoid getting any water inside the pod when you place it in the pot. Your egg won’t be ruined if water gets inside the pod, but it may not come out as nicely.
If you have trouble taking the egg out of the pod, run a spoon around the edges and pop the egg out. Poached eggs tend to get a rubbery texture if they’re left to sit for too long, so serve them as soon as they’re ready.
