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Cook's Illustrated February 2010

With tendrils of egg white swirling in the water, obscuring your view when you poach an egg, it's all too easy to overcook the yolk or simply create a wet, runny mess that sticks to the pan. Fusionbrands' poachpod offers a solution: a flexible silicone cup that floats in the water like a lily pad, keeping the white contained and the yolk in plain sight. Eggs cracked into the pods set in 4 to 6 minutes once the pan was covered and released easily (we oiled the pods, as recommended) to reveal impeccably cooked rounds (albeit with the perfect symmetry of hockey pucks). Dishwasher and microwave safe, the poachpod makes poaching a breeze.