I’m not a “big” fan of poached eggs so I don’t have them often, if ever. I’ve seen the ads on TV for the poach pods that you put your egg in and they float in the water and wondered what they would taste like. Would they still taste like poached eggs only less wet or would they just be like a sunny side up egg only not as spread out? Unfortunately I didn’t personally get a chance to try out the fusionbrands® PoachPod myself but my wonderful husband, who could convince a vegetarian to eat bacon, did try them out and here is what he thought:
I like the premise and the idea of making a “perfect” poached egg, every time. Although I would clarify that perfect, in this sense, would mean “consistent,” more so than “ideal.” If your common dislikes about poached eggs are that they are hard to keep solidified together in a pot, get too wet, and are hard to cook, then this is probably just the device you’d need. I personally enjoy a soft-poached egg made in the traditional way, so my comparison is against what I normally would poach.
You definitely need to use a fairly wide-brimmed, relatively shallow pan. The instructions refer to a saute pan, which I have to admit, I had to inquire about because I saute in cast iron more so than any other pan. My only saute pan was in use at the time, so I used a larger pot instead. After adding 1.5 inches of water, waiting for the boil, and reducing to simmer, I realized it was going to be a little hard to lower the cups down into the water without burning my hands on the side. It was quite a challenge, and one that made the process more difficult for me. I realized though, after lowering it, that it does indeed float, meaning that I could have solved the issue by simply more water at the start to raise the level. After about 6 minutes or so, I indeed had a poached egg, in a perfect rounded shape, with the whites fully cooked, and the yolk lightly runny in the center. The taste was as I’d expect, and no water got into the egg, so no issues there.
On the one hand, it did indeed make a poached egg, and as mentioned, if your issues with poaching are related to the cohesiveness of the egg, wetness, and difficulty of cooking, then this tool is excellent: provided that you either use a pan shallow enough as the instructions suggest, or raise the water level high enough in a pot so that your hands don’t touch side when lowering the cup in. It also needs to be wide enough to allow you to put more than one egg cup in at a time, if you’re cooking multiple eggs.
However, I don’t personally have any issues with cohesiveness, wetness, or the skill level required for regular poaching, so those were not a factor for me. Because of that experience, I came at this with a potentially more critical angle than someone who likes poached eggs but doesn’t usually make them. Rubbing the inside of the cup with oil meant that the egg retained a little oil in cooking; something which doesn’t happen in a regular poaching. But aside from the use of oil, and the challenge of adjusting to maneuvering a cup in a pot of water, the overall effort wasn’t far off of the activity of a traditionally poached egg. Definitely a product that does what it says, and seems to do it well.
A few specs on the product:
The poachpod® is a flexible silicone cooking tool for poaching eggs, baking and molding. The poachpod® allows you to float and poach an egg in boiling water like a lily pad on a pond. When the egg is ready, flip the nonstick pod inside out and gently push the perfectly domed shaped egg out. Place the pod in the dishwasher for easy clean up.
Some stuff you should know:
- Heat-resistant to 675°F / 357°C
- FDA food-safe silicone
- Microwave and dishwasher safe
- Set of 2 (1 dark and 1 light green)
- 3″ diameter x 1.5″ depth
- BPA free
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*DISCLAIMER: I was sent product from fusionbrands® to help facilitate my review. Any opinions stated are strictly my own. All photos are from the fusionbrand website.*