| Preperation and Usage: | How to make proper poached eggs:
First boil 3/4 full saucepan of water, then turn down to low boil so that water is gently bubbling.
Now take a Poachie and press down into the bottom of a glass or mug, with the top flaps open as shown, and crack an egg into it. (Ensure water is gently bubbling before cracking egg.)
Immediately grip both flaps together, lift out of the glass, and immerse vertically into the gently bubbling water without delay.
Add more Poachies into the water as required. Always immerse each filled Poachie before cracking the next egg.
Poach for 6 Minutes in the gently bubbling water (some foam in the water is normal)
Remove each Poachie with tongs or a slotted spoon.
Allow to drain and cool slightly.
Grip the Poachie by the bottom seam, and SHAKE FIRMLY but GENTLY.
Your perfectly poached egg will slide out easily.
Simply dispose of the spent Poachie.
Product recyclable.
Top Tip: Use fresh eggs
Note: When using eggs several days old, slight leakage may occur in the glass. To avoid this, simply add a splash of hot water into the open Poachie before cracking egg. |
