Avanti 6 Egg Poacher24cm Non Stick Cups 16057 RRP $110.00



24cm diameter

Pan and poaching cups made from stainless steel

Whitford Xylan non-stick coating on cups

Impacted bonded base for fast, even heat distribution

Tempered glass pan lid with steam vent and heat resistant knob

Stay-cool pan handle

Removable poaching tray allows base to be used as a sauté pan

Dishwasher safe

Suitable for all cook tops including Induction


Separate all components and hand wash with hot soapy water

Whilst this product is dishwasher safe, hand washing is recommended.

Rinse and wipe dry with a soft cloth.

Avoid abrasive cleaners and scourers when hand washing.

Remove the egg poacher cup tray from the poacher. Coat each poacher cup with a little butter or olive oil (optional).

Add 1.5 cm of water to the poacher pan, set over medium heat and bring to a steady simmer on the stove top. Do not let the pan boil dry!

Carefully place poacher tray (containing the poacher cups) into the pan and warm the cups. Gently crack one egg into each poacher cup. The best part of a poached egg is a soft, runny yolk, so do be careful that you don't pierce the yolks as you are cracking. Place a lid on the pan and ensure heat is at simmer.

Cook to desired taste. When the whites are no longer runny, your eggs have cooked. For soft yolk allow around 5 minutes for extra large eggs and 4 minutes for medium eggs. Allow slightly longer for harder yolks.

Turn off the heat. Carefully remove the egg poacher pan from the stove top.

Use a spoon or flexible spatula to remove eggs from the poacher cups. Transfer the eggs to individual plates, season with salt and pepper, and serve immediately.

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