Eggxactpeel Eggshell Peeler, One Size, Yellow

I first purchased this for myself, and then again for my brother. We both love poached eggs, but making them can be a hassle. I've had several different poaching pans, and the problem always comes down to getting the egg OUT. These little pods are fantastic, and the best poaching 'tool' I've ever used.You do have to spray them with something like Pam, or coat them with butter or coconut oil; but when they're done, they slip out perfectly. (A tiny rubber spatula can help the occasional recalcitrant egg.)It will take a try or two, to figure out how long to cook the eggs with your particular poaching 'style'; I let them simmer VERY gently for 7 minutes, which results in a firm white and a runny yolk. You need to test the white with the point of a sharp knife, a little while before you expect them to be done. The reason is, steam falling from the top of your pan may make the whites still look runny, when actually it is only a thin film of water on top of a fully-cooked white.They come out smaller in diameter, and taller, than the typical round poached egg cooked in a little poaching pan; but I haven't found that a problem. And I would recommend that you buy the lifting tool - it's a lot easier than using a big spoon to lift them out.I put them in the kitchen sink, to spray with Pam, and crack the eggs in; pick them up by two of the corners, and gently place them in the boiling water; then turn the water down to a low simmer and cover. Use the lifter tool to remove them.I've thought of purchasing the new metal ones, with the non-stick surface; but I've read the reviews, and it appears that you still should grease those. I can't think that they would work any better than the silicone ones do when properly greased.A great little tool, and the ease of using it has increased my consumption of poached eggs ;-)

I was giving up hope when I ordered this gadget but it works so well that I wanted to ensure other hard-boiled eggmakers that there is hope of never getting an eggshell shoved into your nail cuticles again. This tool is perfectly designed to slide into the crack in an egg under the membrane and liberate the shell from the egg with ease. No longer do I dread this task.I steam eggs that are not fresh (I use eggs purchased prior to buying more), then cold ice them in water, no issues with peeling. Usually none because there's always that ONE egg that's makes a liar out of me, but my success rate is greater and I simply eat failures. I'll pierce the fat bottom end of the egg with a trussing pin and put them into a 10 cup micron rice cooker's steamer basket for 25 min, then ice bathe at least 12-15 min. for best results.I also purchased adjustable egg rings offered by this same company and LOVE them! I make great eggamuffins now and find they cook best on a Morning Star electric crepe grill as it's flat and gets hot enough to seal the egg inside of the ring. I'm stacking these rings with scrambled egg, seasoning, bacon, spinach, tomato, and cheese because they are high enough for this, then putting a silicone lid on top to help the eggs cook through. Between these two gadgets my breakfast game has been kicked up a notch and I'm no Galloping Gourmet. I now recommend both products for making great eggs. Experiment and don't give up on their working if you have issues. Sometimes it's only a matter of getting the right technique to make these tasty meals and the right tools to make this easier. Bon appetite'!

I just received these yesterday, and tried them out last night. I followed the directions on the hang tag, buttered the pods, cracked the eggs in and placed them in a shallow pan with boiling water. I covered the pan, turned the heat down to simmer and cooked for 4 1/2 minutes. Again, I followed the directions and used a spoon to go around the edges of the eggs and popped them right out. They were cooked just how we like them, whites completely cooked, yolks just slightly set around the outside, but still runny. They went in the dishwasher, so no issues cleaning. I noticed some reviewers were disturbed by the small amount of water or condensation on top of the egg. I did notice that, but if I were really "poaching" the eggs, I would have had a lot more, so I just patted them with a paper towel, like I would do with a traditionally poached egg. Not a problem for me. I liked that I didn't lose half the egg white in the water like I usually do poaching. All in all a great product, very easy to use and great end result. In fact, I just ordered another set.