How to Use an Antique Egg Poacher With a Flame

Even in the age of microwave ovens, there are still some antique egg poachers left in attics and store rooms. If not rusted, these poaching pans can still be used. You can take one camping with you and use it over an open flame for a taste of old fashioned cooking. They are also good to have around in the event of a power outage where you can still cook with your gas fueled stove. To ensure best results, follow these instructions. You can serve your poached eggs atop English muffins with Hollandaise sauce as Eggs Benedict or between the two halves of the muffin with a sausage patty and cheese for your own homemade Egg McMuffin.

Things You'll Need

• Antique egg poacher Water Pan to fit poacher into with cover Oil or cooking spray to grease the egg poacher Eggs Flame or heat source

Instructions

1. Start by putting the egg poacher into the larger pan. Pour water until it comes to the top of the egg poacher without spilling into the egg cavities.

2. Remove the egg poacher from the pan and put the pan over the flame until the water boils.

3. Spray the inside of each of the egg cavities in the egg poacher with cooking spray or wipe down with oil to prevent the eggs from sticking.

4. Carefully crack an egg into each of the egg cavities in the egg poacher. Add one teaspoon of water to each egg. If there are any egg cavities you are not using, fill those with water to prevent damaging the egg poacher.

5. Without spilling the eggs or the water in the cavities, lower the egg poacher into the pan with the boiling water.

6. Remove the pan of boiling water from the flame and cover. The residual heat from the boiling water will slowly cook the eggs. Leave the eggs in the egg poacher until they reach the desired consistency. For soft eggs with runny yolks, leave the eggs in for four minutes. If you want firm egg whites and yolks, leave the eggs in for seven minutes. Serve as desired.