"Poachets not the solution for me"
29 January 2018
Based in the photo on the packaging I purchased these hoping to get restaurant-quality results. I was so wrong. My first attempt, where I followed the packet instructions exactly, was a disaster. Six minutes was way too long and I was left with an odd shaped, egg-like brick. Reducing the time by almost two minutes slightly improved the texture but the shape was awful and not that appetising. I suppose if you want hard boiled eggs without having to peel off the shell, then these would do. However I found them poor for poaching and not worth the effort
A note from the team
Thank you for placing your review. We're sorry to see you've had differing results with this item. We've included our tips below: 1.Boil a 3/4 full saucepan of water, then turn down to a low simmer so the water is gently bubbling. 2. Take a poachet and press down into the bottom of a glass or mug, with the top flap open as shown, and crack an egg into it. (Ensure water is gently bubbling before cracking egg. 3. Immediately grip both flaps together, lift out of the glass and immerse into the gently bubbling water without delay. Add more poachets into the water as required. Always immerse each filled poachet before cracking the next egg. 4. Poach for 6 minutes in the gently bubbling water (some foam in the water is normal). Remove each poachet with tongs or a slotted spon. 5. Grip the poachet by the bottom seam and shake firmly but gently. The perfect poached egg will slide out easily. The egg will be the shape of the poachet but perfectly cooked. We trust you’ll get better results.