Egg Poaching Pods and Century Eggs

While shopping yesterday, Joe pointed out a neat little gadget for poaching eggs. He said that he noticed it as Christmas and had considered it as a stocking stuffer, but went in a different direction and ended up not buying it. Yes, these are the sorts of things I like to find in my stocking. For graduation from college, I asked my parents for a KitchenAid mixer.

I’ve been poaching alot of eggs recently to cut back on frying, so it seemed the Fusion Poach Pods would prove useful. The pods are made of silicone and float in a pan of water. You simply heat your water and place the pod into it, then crack your egg into the pod. Due to their shape, they won’t tip over and stay effortlessly afloat.

When the egg is poached to your liking, pull out the pod and tip the egg out onto your plate. No mess! No losing half your egg to the water! The pods cost $9.95 for two which isn’t too much to pay for the convenience they provide. They’re easy to clean with soap and water, but if you’re feeling less adventurous they are dishwasher safe as well. The package states they are safe up to 675 degrees, so they can be used as baking cups too.

I played with the pods, while Joe made a steamed custard from recently purchased century eggs and salted duck eggs. Being Chinese, these are delicacies he enjoys … I tend to stay away from them. I’m not a fan of fermented eggs. The century eggs are black and the yolk is a creamy green/black color. I do shy away from extreme foods, call me a whimp, I don’t mind.

I made a simple poached egg on toast and he made the custard, the base of which was 3 chicken eggs cracked and whipped with a fork. He sliced 1 century egg and 1 preserved duck egg and combined with the chicken eggs. He added about 1/2 cup water and mixed to blend. The dish is placed into a steamer and cooked for about 10 minutes until set. Joe poured a bit of soy sauce over it and would normally serve it with rice, but had it with toast instead.

The poaching pods worked well — I enjoyed the novelty of it the most. They’re also pleasing to look at :-) Joe’s custard turned out good, of course I’m taking his word for it. He has turned me on to making savory custards with things other than black eggs, so I’ll have to post about them soon.

Time to run for today — gotta let the pup out before heading to my brother’s for Super Bowl Sunday. Unfortunately, Bobby did not have any eggs for breakfast, but he enjoyed laying by our feet as we cooked up a storm. Hope you’re all having a great Sunday.

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