My Recipe Box

A Pan for Perfect Poached Eggs

by Rebecca Freedman

fromFine Cooking
Issue 64

If you’ve never considered making eggs Benedict for a crowd, you just might if you get ahold of this pan. We loved that it poached several perfectly shaped eggs at a time—and that the eggs were easy to remove from the nonstick cups. And you don’t need to use this pan for eggs only—lift off the lid that holds the egg cups and use the saucepan underneath on its own. You can purchase a 4-cup ($39) or 6-cup ($55) egg poacher at Williams-Sonoma.

Photo: Scott Phillips

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