To use the pan for poaching, remove the tray and fill the pan with enough water to touch the bottoms of the cups. Bring the water to a simmer on the stove. Break one egg into each cup, place the tray over the simmering water, and cover it with the lid. Cook for approximately four to five minutes until the outside of the eggs is a pale white. Then carefully remove each cup and transfer your cooked eggs to a plate. To cook hard-boiled eggs in an induction cooktop, put eggs in the pot and add water so that water covers the top one inch above the eggs.

A little practice is all you need to get the right heat and temperature without burning or undercooking eggs. For this, you need to heat up the pan at standard medium heat of 5 (240F), put in the unsalted butter, break the eggs into the pan and fry till the edges turn golden.

A. Plenty of egg poacher pans are dishwasher safe for easy cleanup. If you’re looking to cut down on cleaning time (who isn’t?), find an egg poacher with dishwashable parts, including the cups and the pan. Poacher pans that aren’t dishwashable need to be hand washed in soapy water. For the easiest cleanup, we recommend applying cooking spray to the individual cups or greasing with butter or oil. Versatility: Some poacher pans can also be used as a stovetop pan or skillet without the insert. If you’re looking for a poacher pan with this versatility, you’ll want to consider the pan’s diameter to find the right size for your needs. Egg poacher pans eliminate the biggest anxiety of the traditional poaching method: that moment when you drop the egg into the water. If done incorrectly, the egg can feather and wisp into the water or lose its shape altogether. With a poacher pan, the cups help the egg hold its shape throughout the cooking process. Once the edges of the white part start becoming firm, take a spoon and put drops of oil on the white part for a bit. They can be scrambled on toast, fried and layered on a burger, hard-boiled and diced on top of a salad, baked or poached, and eaten whole.

Materials: Egg poacher pans are generally constructed from stainless steel. For a heavy-duty pan, look for one made from anodized aluminum. However, aluminum should not to be used on induction stoves, whereas stainless steel is safe. Please note that in half fry, over easy and sunny side up, the yolk and some parts of egg white will still be runny. Cooking Medium Fry Eggs On Induction From sunny side up, over easy, medium easy to scrambled, perfectly scrambled, soft scrambled, basted, poached in water, omelets, and frittatas, full fried, baked the list is endless. The Tefal Titanium range is arguably one of the toughest on the market and is made to be used a lot!

Set a timer for 3 minutes and if you like your yolk to be a bit firm and not very runny, add it 30-40 more seconds.