I have had Faberware cookware for over 30 years and was always happy with it. I replaced it with Expensive Heavy Cookware and still miss my Old Light Farberware. I'm a Great Cook, and the food still tastes the same but at a Higher Price. Anyway, when I was looking for a poacher, I read all the bad reviews but ordered anyway because of my faith in Farberware. None of the bad reviews were correct or accurate. There was no plastic smell and it is space age plastic, and a fine conductor of heat. I think the reviews are written by the competition or very incompetent people.

Large eggs fit perfectly with room to spare and take a 5 to 6 minutes to cook perfectly. They do not stick to the poaching cups if you follow the simple directions (Below). Some water does collect on top of the eggs, Their poached eggs! Just tilt and drain off. The handles on the cups are not hard to hold unless you are handicapped

The poaching cups are plastic and do not get hot. I use the thinnest layer of Crisco on the cups and the eggs slid right out.

The length of the time it takes to cook the eggs depends on the size of the flame. The flame should not be too high or too low. Practice makes perfect. If It's too low, just cook a little longer.

Cooks absolutely gorgeous eggs, thanks Farberware

SOHOCOOK

Stovetop Cooking

Fill the pan with water just below the egg cups or to the bottom of the rivets inside the pan. Do not let the pan boil dry! Bring water to rolling boil. The poacher cups are made of plastic so using a cooking spray or brushing the cups with oil is recommended. Put eggs in poacher cups and place over pan and cover. Reduce heat to simmering. For soft poached eggs, cook approximately 4 minutes or until whites are set but yolks are runny. For regular poached eggs, cook approximately 6 minutes or until whites are completely set and yolks begin to thicken but are not hard. Run a spatula around the edges to loosen the eggs. Invert poacher cups to remove eggs.

Well, poached eggs are beautiful, soft and light affairs, cooked by being dropped into water on a gently rolling boil. When done properly they come out pure white and have no flavour but egg.

When you cook eggs in a corbeller like this you have to grease the egg trays so the eggs don't stick. The egg comes out with the flavour of whatever you use to grease the pan. You can use butter, olive oil, grapeseed oil, lard, they will all give a different flavour.

When the eggs are cooked they come out a little rubbery and have the shape of the tray. So they don't look or eat the same as real poached eggs.

BUT, you can do things with a corbeller that you can't do with poached eggs. Try flavouring your eggs. A little salt and pepper on them, perhaps some fresh herbs, or if you are adventurous why not some curry spices or tabasco. Versatility is where this poaching pan wins out. You can have fun with your eggs.