EXCELSTEEL Non Stick Easy Use Rust Resistant Home Kitchen Breakfast Brunch Induction Cooktop Egg Poacher, 4 Cups, 18/10 Stainless Steel

I already have one of these (same brand and model) that I used many time for a few years. I purchased this one as a gift for a favorite caregiver who made many breakfasts with mine. She preferred slightly firmer poached eggs with a bit more hot sauce than mine. Overall it is easy to use and clean and the included spatula makes it easy to get the cooked egg out of the non-stick cup. Just be sure to brush the cup, with melted butter, or quality oil and enjoy.

Pros: I really do love this. Makes perfect poached eggs every time, and easy to clean up. But I always butter or oil the cups to make sure eggs don't stick. I never wash the poacher in the dishwasher so as to prolong the life of the non-stick coating. It's well-made, attractive, and the nob on the glass lid doesn't get too hot. The glass lid itself lets you see when your eggs are done to your liking. I've had it a couple months and use it several times a week. No problems so far.Con: My only complaint is the pan isn't deep enough to boil whole eggs in their shells. That is, after you remove the insert and use just the pan. Which means this set is only for poaching eggs or for little omelets whipped up for each cup.How I poach eggs: I start off with just the pan itself, fill it half-full of water, set it to boil... while I am buttering the cups, putting an egg in each one (or two smaller eggs per cup). Then I place the cup insert into the pan, put on the lid, turn it down to simmer, and it takes anywhere from 5-8 minutes for my stove.

I bought this because my father in law loves what this item does and mother in law said it does make cooking easier

First, I love poached eggs and this is a heck of an improvement over trying to poach eggs in water. Way better. Now the blown egg is the exception, and the perfect egg is the norm. But having a couple of months experience with the pan (4-5 times a week), I might spend more to get a higher quality pan. The thin metal of the inner tray has slightly warped at the rim so the lid doesn't sit flat, preventing the lid to sit tight around the rim. This can lead to eggs cooking at different rates, which you can compensate for by spinning the lid frequently. Also, the wire "holders" around the cups sometimes get crooked and push the lid up to also make the rim seal inconsistent. The net result is I can't rely on eggs coming out a particular way with consistent timing, so I have to baby sit the pan while I try to do other parts of the meal. In the vein of you get what you pay for, this is pan is a good deal. For not much money you'll have a hugely easier time making poached eggs. The non-stick coating seems to be high quality and the stainless finish looks nice and holds up. If you only make poached eggs once in awhile, I'd recommend this. If you are going to use it more and can justify the extra cost, I'd recommend investing in a heavier duty pan. The minor inconveniences add up if you are a heavy user and might justify the marginal cost (and extra $74) for the Simply Calphalon Nonstick 4-cup Egg Poacher with Cover.Also, I fooled around with the silicon cups sold for poaching eggs. They work, but this approach is easier and less likely to get messed up, e.g., when you get the silicon cups in and out of the pan.

Love this. Use it all the time and have found it to be easy to clean and easy to use.

Just received the egg poacher this morning...couldn't wait to use it! It seems quite sturdy and well made;bright and shiny stainless steel, clear glass lid, non-stick coating lining the egg cups, compact for easy storage-whichis at a premium in my kitchen.The instructions, however, did not go beyond washing before first use, spraying the egg cups, adding the eggs,bringing water to a simmer and "watch the progress through the stainless steel pan" (!?). Well, thanksto other reviews, I was able to estimate the actual cooking time. Preparing 2 eggs, I set the timer for 5 minutes, at the endof which the whites had become opaque (fortunately I was able to watch through the glass lid, not the pan!).I waited one more minute, removed the pan from the heat and waited one more minute.Summary: the eggs were poached to perfection in seven minutes (whites set, yolks still runny).They popped right out of the cups onto the English Muffins.Side Note: I've been wanting to invite several friends to brunch, serving Eggs Benedict, but the thought of having a dozen poached eggs ready at the same time was daunting (and the thought of poaching a dozen eggs in a huge pan of boiling water did not seem to be a viable option -let along producing uniform, muffin worthy eggs! ) And it would be nice if we could all eat at the same time! I read that you could poach eggs in advance (undercooking them slightly, i.e., 1 minute less cooking time and the whites nearly set) and keep them in ice water in the refrigerator and then, when ready to serve, reheating in simmering water for one minute...OR...holding them in a bowl of warm water until all batches are done (will have to experiment with these methods).So I think I will indeed give "Brunch For Six With Eggs Benedict" a try with my handy little egg poacher!I highly recommend it.