Rachael Ray Porcelain Enamel II Nonstick 9-1/2-Inch Egg Poacher Plus Covered Deep Skillet, Orange Gradient

Rachael Ray Porcelain Enamel II Nonstick 9-1/2-Inch Egg Poacher Plus Covered Deep Skillet, Orange Gradient Review

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I like poached eggs because you do not need to add butter or fat when cooking them. I mostly make mine the old fashioned way; in a skillet of barely boiling water, dropping in an egg from a saucer. But the egg has to be very fresh (or the white nearest the shell tends to run off and make ragged bits) and you have to have the courage to dump the egg right into the water and BELIEVE it will set up. Then you scoop it out with a slotted spoon. Here comes the downside; you have to DRAIN the egg or it gets your plate (and toast) all watery.

With this pan, you can poach the eggs in nonstick round compartments and then lift off the rack, dump out the water and continue on with sausage or potatoes or hash. Hash topped with poached eggs is great (and you can make hash from leftover roasts or corned beef from New England Boiled Dinner or Corned-Beef-n-Cabbage.) Recipes will follow at the end. Only one problem; keeping the eggs warm. I'd actually suggest cooking your sausage or hash first, keeping it warm in the microwave or covered in a dish in the oven, then swishing out the pan and continuing to poach the eggs. The eggs cool so fast, it makes sense to do them last.

I like the color. I like the nonstick surface. I like the round shape of the poacher. This is a terrific pan concept and versatile, as you can make anything really, in here. And I love orange accents in the kitchen--very bright and cheerful if your kitchen is beige, white, yellow, for example.

Recipes:

1. Turkey Sausage rolls or patties: Take ground dark turkey meat or a mix of white/dark fresh ground turkey (I do mine in a food processor, the commercial ground turkey seems to have additives.) Add in some breakfast sausage spice mix (make your own or buy a mix, I use Penzeys.) Make into patties, or roll into case-less rolls. Cook as you would any sausage. Lower fat, all the flavor. If you saute up a sausage cake with a depression in the middle, you can put the poached egg right inside it.

It takes a bit of experimenting with little balls of cooked-up sausage mix to find your flavoring balance (too much, it will be salty or too spicy.) Once you figure out your custom blend, you can make larger cakes of ground turkey sausage. This is very filling and the fat will be a lot lower than using pork sausage blend which is often high in fat content. The fat is not missed when you make fresh turkey sausage patties, and if you grind your own, you won't have the fat and skin, which is sometimes added to commercial ground poultry and adds to the fat content. White turkey ground is drier, but it is a lot lower still in fat and the spices add tons of flavor. The egg yolk from the poached egg will make it very moist.

2. Leftover Roast Hash--chop up leftover roast beef or corn beef in a food processor or mince on a board until coarsely chopped. Chop up about twice the amount of boiled, peeled potatoes and a diced yellow onion. Saute the onion in a small amount of olive oil until clear, add in the potato and meat and turn until well blended. Some people add seasoning like sage and black pepper, and you can add some gravy or water or broth to make it looser. You can also use leftover turkey to make turkey hash--but I find the turkey needs extra seasoning, such as hot pepper, green peppers, jalapenos, some kind of red chili powder, or even curry. Serve with poached egg on top. This makes a great brunch dish or "breakfast-for-dinner."
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Rachael Ray Porcelain Enamel II Nonstick 9-1/2-Inch Egg Poacher Plus Covered Deep Skillet, Orange Gradient Price

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