Bests & Worsts Reviews from Amazon

If you're not going to master the drop & swirl poaching technique and you're searching for a merciful tool, the two key elements are: • the water must also flow OVER the top for even cooking (those steaming inserts & floaty silicon cups mean cooked bottom and raw egg top) • nonstick surface for a clean slide onto your english muffin Yes, you have to oil/butter these if you want a clean lift... which you have to do with ALL of the poachers on the market, even the teflon coated Calphalon steamer. Look, I've tried the poaching inserts by Revere & the spendy one by Calphalon: raw egg white tops. Yuck. Who are these people giving the poor reviews? Do they live in an alternate egg universe? They aren't offering up better alternatives. This little gadget changed eggs Benedict from an anything-goes odyssey of frustration to an easy weekly family brunch for us. We fit 6 of them in a shallow 3 quart saute pan. For perfect 2 minute Hollandaise, google Serious Eats. Flawless. As to all the complaining about the clean-up: to prep the poachers, take a piece of paper towel and rub butter on the metal before putting the egg in and inserting in the boiling water. The cooked eggs slide right out with a spatula. We put the poaching cups back in the hot water to soak while we eat, then anything remaining comes off with a swish of the dish brush. Added to review after using these every weekend for a few months: I've come up with even a little more finesse for technique. The eggs stay in the cups just until the whites have formed. If I feel like it, I'll ladle some of the water over the top to be sure the white has solidified around the yolk. Then, while still submerged in the water, swish them out with a mini spatula for the last 30 seconds floating in the 'wild,' so they don't have an over-formed shape. If you are trying to impress guests, they won't know you didn't do them freehand. Additional upside: nothing to scrub off the cups then because you swooshed them out before the egg white fully cooked to adhere to the metal. Bon appetit!