30 DAYS OPEN PURCHASEPoached eggs aren't actually difficult. But they need an egg that holds together in gently simmering water, the right temperature and a few seconds of concentration per egg. Make four at once and it starts to look like a coordination exercise.
Belgian maker Demeyere's solution is an 18 cm pan with four Ceraforce-coated cups, six centimetres in diameter, and a glass lid. Add a little water, crack an egg into each cup and put the lid on. The steam does the work, the cups release without a fight and the pan goes in the dishwasher. Works on all heat sources including induction.
Demeyere also calls it a dim sum pan, for anyone who wants to take the four cups in a different direction. Also great for individual soufflés and other steamed single portions.
