Poached Eggs


Unit: Large Skillet with Poaching Rack


  1. Pour 2 cups of water into skillet.

  2. Set poacher rack with cups – on top of skillet.

  3. Place a small dab of butter or margarine into each poacher cup, then bring water to a boil (just a bit over medium).

  4. Drop eggs into cups, cover pan and continue heating for 3 minutes or until white of egg is completely done. (Very cold or jumbo size eggs will take slightly longer.)

  5. To remove cups, insert utility handle gripper (tongs).