Perfectly poach eggs for classic eggs benedict, salads, noodle dishes and more with the Avanti® Egg Poacher Set. Easy to use, makes up to six eggs at one time. Crafted from durable stainless steel with a mirror-polished finish, the impact-bonded base provides fast and even heat distribution. The matching tempered glass lid with a steam vent and heat-resistant knob lets you monitor food as it cooks. Featuring an egg poacher insert with lift-out stainless steel poaching cups that have a non-stick coating that prevents eggs from sticking and makes for easy clean-up. The pan can also be used without the stainless steel insert as a sauté pan for sauces, vegetables, grains or melting butter and is designed with a stay-cool-to-touch handle. Suitable for use on all types of cooktops - including induction.

• 24cm diameter
• Pan and poaching cups made from stainless steel
• Whitford Xylan non-stick coating on cups
• Impacted bonded base for fast, even heat distribution
• Tempered glass pan lid with steam vent and heat-resistant knob
• Stay-cool panhandle
• A removable poaching tray allows the base to be used as a sauté pan
• Dishwasher safe
• Suitable for all cooktops including Induction

USE & CARE

• Separate all components and hand wash with hot soapy water
• Whilst this product is dishwasher safe, hand washing is recommended.
• Rinse and wipe dry with a soft cloth.
• Avoid abrasive cleaners and scourers when hand washing.
• Remove the egg poacher cup tray from the poacher. Coat each poacher cup with a little butter or olive oil (optional).
• Add 1.5 cm of water to the poacher pan, set over medium heat and bring to a steady simmer on the stovetop. Do not let the pan boil dry!
• Carefully place the poacher tray (containing the poacher cups) into the pan and warm the cups. Gently crack one egg into each poacher cup. The best part of a poached egg is a soft, runny yolk, so do be careful that you don't pierce the yolks as you are cracking. Place a lid on the pan and ensure the heat is at simmer.
• Cook to desired taste. When the whites are no longer runny, your eggs have cooked. For soft yolk allow around 5 minutes for extra large eggs and 4 minutes for medium eggs. Allow slightly longer for harder yolks.
• Turn off the heat. Carefully remove the egg poacher pan from the stovetop.
• Use a spoon or flexible spatula to remove eggs from the poacher cups. Transfer the eggs to individual plates, season with salt and pepper, and serve immediately.