Poaching pan directions:
Lightly grease each cup of an egg-poaching pan. Place poacher cups over the pan of boiling water (water should not touch bottoms of cups); reduce heat to simmering. Break an egg into a measuring cup. Carefully slide egg into a poacher cup. Repeat with the remaining eggs. Cover and cook for 4 to 6 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Run a knife around edges to loosen eggs. Invert poacher cups to remove eggs.
Freshness Check
A fresh egg poaches best. Put yours to the test: Place one in a glass of water. A fresh egg lies flat. If the wider end floats up, the egg is old. (The white evaporates through the porous shell as the egg ages, leaving an air pocket in the wide end.)
