BOIL 3/4 FULL SAUCEPAN OF WATER, THEN TURN DOWN TO A LOW BOIL SO THE WATER IS GENTLY BUBBLING. OPEN A POACHIE® AND PLACE INTO A GLASS. CRACK AN EGG INTO THE POACHIE®.
step 2
IMMEDIATELY LIFT THE POACHIE® OUT OF THE GLASS, PULLING THE TOP TOGETHER AND LOWER GENTLY INTO THE BUBBLING WATER.
THE POACHIE® CLOSES AS IT SINKS INTO THE WATER, KEEPING THE EGG INSIDE THE BAG.ADD MORE POACHIES® AS REQUIRED, CRACKING EGGS AND IMMERSING ONE AT A TIME.
step 3
POACH FOR 4-5 MINUTES DEPENDING ON SIZE AND TEMPERATURE OF EGGS (SOME FOAM IS NORMAL).
REMOVE EACH POACHIE® WITH TONGS OR A SLOTTED SPOON. PLACE ON PAPER TOWEL. ALLOW TO COOL SLIGHTLY.
step 4
GRIP THE POACHIE® BY THE BOTTOM SEAM, SHAKE FIRMLY BUT GENTLY. YOUR PERFECTLY POACHED EGG WILL SLIDE OUT EASILY.
IF THE EGG DOES NOT SLIDE OUT EASILY, IT IS NOT QUITE READY. RE-IMMERSE FOR 20-30 SECONDS.
USE EACH POACHIE® ONCE, THEN RECYCLE OR COMPOST. ALWAYS USE FRESH EGGS.
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 the egg.
