Since 1947, Saladmaster has produced cookware and kitchen products with a promise of high quality and easy care. Although Saladmaster no longer sells its egg poaching accessory, the company's lifetime warranty and replacement parts program may ensure that chefs who currently own the item keep holding on to it. Serve eggs poached in the stainless steel poacher with toast for breakfast or as part of a recipe like eggs Benedict or salad Lyonnaise.
Instructions
1. Pour water into skillet and place Saladmaster poacher in the skillet on top of the water.
2. Place 1 teaspoon of butter or margarine into each of the 6 egg cups in the poacher. Cover and heat in the skillet over medium heat until the water starts to boil.
3. Tilt the poacher until the butter or margarine coats most of the inner surface area of each egg cup.
4. Reduce heat to low and allow water in the skillet to simmer. Break an egg into each egg cup. Cover. Cook five minutes or until eggs are cooked to a temperature of 160 degrees Fahrenheit throughout or until both the white and yolk are firm.
5. Insert a butter knife gently into the side of each egg cup to release the egg for serving. Tilt the poacher over the desired serving plate to "catch" the poached eggs one at a time. Salt and pepper the eggs to taste.
Tags: butter margarine, into each, Tilt poacher