These handy bags take the guesswork and mess out of poaching eggs. Simply crack an egg into the pouch—use one pouch for each egg—immerse in simmering water, and remove after four to six minutes. Slide your perfectly poached egg onto a plate and enjoy.
I love poached eggs, but I haven't had much success making them at home. I've tried the vinegar trick, watched YouTube videos - and I was about to buy another kitchen contraption devoted to poaching until I saw these poaching bags in the latest catalog. I followed the instructions on the package and my egg poached perfectly! Just be sure to tip the bag a bit to make sure all the water drains before you shake your egg out. No one wants a water puddle on their toast or plate. Now I can make poached eggs perfectly with no extra gadgets to store! I love it
Having always been intimidated by egg poaching, I was eager to try Perfect Poach. The instructions are clear for the most part, but neglect to mention that the cup leaks while transferring the from the cup to the pan. Care must be taken when cracking the egg and placing the pouch into the pan as it is easy to spill. The recommended cook time is 4 - 6 minutes. 6 minutes created a hard cooked egg. All of the pouches I used stuck slightly to the bottom of a copper-bottom pan. Experienced cooks will probably want to pass on this eco-friendly product, but novices will surely find success with a little care
My wife and I prefer poached eggs and when it is just us the standard method works great, however when the kids and their friends visit it becomes a challenge to get all the eggs on the table at the same time; it looks like we could prep all the eggs and run multiple pans and plate everything together (fingers crossed!). It's worth a try, and the pictured egg in the photo looks well prepared.
Best Answer:I'm sorry I don't think I can answer this question. I have never tried using them in the microwave, I have only used them in boiling water and I absolutely love them, there is not an easier way to make perfect poached eggs.