Whole Egg Separation

• An egg separator streamlines the chore of removing the yolk from a whole egg. Using this tool is more efficient and safer than shifting the yolk back and forth between the two halves of the eggshell. Eggshells can cause bacterial contamination, advises the American Egg Board. The trick is to break the egg gently and pour it slowly into the separator to reduce the risk of breaking the yolk. Eggs separate more easily when they're cold.

Store-Bought Egg White

• Ready-to-use egg whites are usually packaged in cartons and sold near the whole eggs in grocery stores. Read the label to make sure of the ingredients, because not all liquid egg products contain egg white only. Some brands also contain egg yolk. Commercial egg white packages specifies the amount to use as the equivalent for one large whole egg, generally 1/4 cup. Store-bought egg white has the same cooking time in a poacher as egg whites from whole eggs.

Using the Poacher

• Fill the poacher with 2 inches of water. Position the tray with the egg cups on the the pot and cover with the lid. Bring the water to a boil and then reduce the heat to hold the water at a simmer. Pour egg whites into the egg cups. Use two egg whites to substitute for a whole egg, or measure 1/4 cup of store-bought egg white for each serving. Cover the pot and cook for five minutes at a simmer. The egg whites are done when they are set.

Poacher Tips

• For tender egg whites, keep the water at a simmer and avoid overcooking. The higher temperature of boiling water can quickly result in the whites becoming rubbery and tough. The eggs continue cooking after you remove the poacher from the heat, so take the egg cups out of the poacher immediately. Use a timer for consistent results. Use tongs or a pot holder and turn each egg cup upside down on a plate. Loosen the egg white with a spatula if it sticks. Avoid using metal utensils on the poacher's egg cups to prevent scratches.