Poach-Pro
™
Egg poacher Instructions
Unscrew ring. Place piece of cling film/plastic
wrap* (30 x 30 cm) over base as shown.
*Use cling film/plastic wrap that is certified for use in
direct contact with fatty foods up to 100ºC (212ºF).
1
To prevent sticking, gently brush or spray
surface of cling film/plastic wrap with a small
amount of olive oil where shown.
2
Crack egg into poacher base and
onto cling film/plastic wrap.
3
Fold the cling film over the top of the egg.
4
Screw ring onto base to seal.
5
Using serrated teeth, tear away
any excess cling film/plastic wrap.
6
Carefully place poacher face-up into a pan
of gently simmering water. See cooking
times below. Caution: hot steam can burn;
do not allow the pan to boil dry.
7
Half way through cooking time, flip poacher
over using a fork. Caution: hot steam can burn.
8
Remove poacher from pan and allow to cool
slightly. Unscrew ring and lift out cling film/
plastic wrap pouch.
9
Carefully tear open and serve.
Caution: hot steam can burn.
10
6 mins. 8½ mins. 11 mins.
Cooking times
Important: Flip poacher halfway through cooking
Runny yolk Soft yolk Firm yolk
Please note: Cooking times are for guidance only and are based on cooking a medium-sized egg (58g) stored at room
temperature. Please adjust cooking times to suit your egg. Add 1 minute to cooking times if the egg has been recently
stored in a fridge. Make sure eggs are piping hot before serving.
Tips and advice: josephjoseph.com/poachprotips
GB
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