Best pan for poaching eggs
I've started making two poached eggs every day, using an old Revereware 1 qt saucepan that I've had since I picked it up at a thrift store in college. See attached image.
Most of the eggs stay nicely together during poaching but a few pieces of white tend to stick to the bottom of the pan. It's very hard to clean.
I tried using silicone poached eggs cups, like this: They kept the eggs contained but they also tended to retain odors. So I'm back to just dropping the eggs in the water.
What's a better pan to use? I don't want to use a pan with a non-stick coating. In my experience they peel and scratch off very easily. Would a hard-anodized aluminum pan, without a coating, be a good option? Something like this: http://store.calphalon.com/calphalon-...
<In my experience they peel and scratch off very easily.>
They tend to peel and scratch off very easily for high heat cooking like frying pan, saute pan and wok. However, nonstick Teflon tends to be fairly long live for lower temperature cooking such as poaching eggs.
Yes, a hard anodized aluminum pan will work. Hard anodized aluminum cookware tend to be a touch less sticky than stainless steel surface cookware.
I prefer poaching eggs in a open skillet of simmering water, rather than a saucepan. Having tried poaching eggs in a saucepan, hard anodized skillet, a black colored non stick skillet, a polished aluminum skillet, and a stainless steel tri-ply skillet, my tool of choice is the stainless steel try-ply.
I prefer using the stainless steel skillet because it heats evenly, sticking is less than the other skillets and I can see the egg clearly. For some reason, using a black non-stick skillet made it difficult to discern what was happening under the egg, as compared to stainless. The dark surface of the hard anodized skillet gave me the same reaction. As for the polished aluminum skillet, I learned that the proteins in eggs react with the aluminum to cause staining that seems permanent now, no amount of barkeepers friend will remove it. So I prefer the shiny stainless try-ply, and keeping the water at a low simmer, the stuck on proteins aren't cooked on to the bottom at a very high temperature, easing cleanup.
There is going to be some egg sticking regardless of the vessel used - that thin filmy egg white is always going to sink, and possibly stick to the bottom of the pan. Soaking the vessel in the sink immediately after use helps loosen the egg proteins, but sometimes only barkeepers friend works to remove all the stuck-on material.