What You'll Need

• In addition to one silicone cup per egg, you'll also need:

  • A large pot, or skillet with high sides, and a tight-fitting lid. The pot or pan needs to be deep enough that the lid will fit when holding at least 2 inches of water and the floating egg cups.
  • Pasteurized eggs -- use the freshest ones you have available.
  • Cooking spray, butter or oil
  • A large slotted spoon

  You may also add seasonings such as salt and pepper, hot sauce, or herbs to the cup before poaching.

How to Poach

• Fill the pot or pan with about 2 inches of water and set it on a burner over medium-high heat until it comes to a simmer. The eggs will cook faster in boiling water, but you risk water sloshing into the cups.

  Meanwhile, grease each egg cup with spray, butter or oil. This step is key -- it allows the cooked egg to slip out easily and makes for quick cleanup. If you want to add seasonings, add them now. Tap an egg on the rim of a metal or glass bowl to break the shell and crack it into the silicone cup. Holding the egg low over the cup prevents the yolk from breaking.

  Gently lower each cup into the water using the slotted spoon. Don't overcrowd the pot. Each cup should have the room to move around slightly.

  Cover the pot to trap the steam and cook the top of the eggs.

When Eggs Are Done

• Start checking the eggs after 3 minutes. The whites should be set up, but the yolk should still be runny, reports Food Safety.gov, a division of the U.S. Department of Health and Human Services. Eggs should be soft poached after 4 or 5 minutes. Hard poaching typically takes 6 minutes or longer. Poaching takes longer at high altitudes, so you may need to add a minute or more of cooking time. Gently prod the yolk with a spoon to gauge its doneness.

  Remove the cups using a slotted spoon. Some water may accumulate on top of the egg. Tilt the cup to drain it or gently dab the water with a paper towel. If the egg doesn't slide out easily, slide a knife around the edge to loosen it.

Pros and Cons

• Pros: Poaching an egg in a contained cup is easier than traditional poaching, in which eggs are cooked directly in simmering water and can easily break apart. In traditional poaching, some cooks pour a small amount of vinegar in the water to keep the egg together, which can give the egg a slightly sour flavor. When using a silicone egg cup, you don't need to add anything to the water. This method also allows you to easily poach multiple eggs at once.

  Cons: Some diners report detecting a slightly unpleasant flavor in eggs cooked in silicone. This method also takes longer than poaching an egg directly in water, in the microwave or in a poaching pan.