Wait for 10 minutes before switching off or else put a 10-minute timer after which it will automatically switch off. Materials: Egg poacher pans are generally constructed from stainless steel. For a heavy-duty pan, look for one made from anodized aluminum. However, aluminum should not to be used on induction stoves, whereas stainless steel is safe. Stainless steel cookware is our go-to for most cooking tasks. They're good quality pieces that are highly versatile and can reach high temps while still being relatively lightweight – especially compared to cast iron skillets. And they're easy enough to clean. The one thing stainless steel cookware is not good at, however, is making eggs. Traditionally, poached eggs are made in a stovetop pan. An egg is broken into a separate bowl or cup, then slid into water heated to a specific temperature. If done correctly and cooked for the right amount of time, the result will be a round white outside and runny yolk inside. This is how you can get the perfect hard-boiled eggs (the way I like it) after 10 minutes on induction under 800 power. Also read: Can You Cook Eggs in the Microwave? Cooking Soft-Boiled Eggs on Induction

The only difference is that it is whisked up in a bowl instead of breaking right into the pan. Add a little milk. Eggs cooked in a poacher pan are technically steamed — something for poaching purists to keep in mind. They also produce cooked eggs that are more uniform and cuplike in shape than the organic round shape of traditionally poached eggs. Benefits of egg poacher pans Well, no, not really. However, we’d recommend having one frying pan in your kitchen that you keep in excellent condition. So, for example, you don’t use any metal utensils in that frying pan.

Do You Need a Frying Pan Just for Eggs?

Now, to flip or not to flip? There is an argument for flipping an egg once the white has cooked, I don’t, but I won’t judge you for doing so either. If you do flip your egg, do so after the white has gone completely white. That’s after about three minutes. Make sure you align the cookware to the center of the heating element with the help of a ring drawn on top. Switch on the induction and let the water boil at medium heat. Once the water is boiling reduce the heat to 2 (from 1-10). To give you an idea, you should see one or two bubbles on the bottom and no bubbles breaking to the surface.

An egg poaching pan eliminates the need for such exactness. These pans are wide-bottomed and have a removable inner tray fitted with individual poaching cups. Small handles are attached to the tray and to the individual cups for safe lifting from the hot water. A glass lid for easy monitoring fits snugly on top. Just make sure that all of the white is cooked through. It takes less than 5 minutes to cook the perfect fried egg this way. There are countless methods to poaching an egg, from adding vinegar or salt to the water to creating a “whirlpool” in the water right before sliding the egg in. None of these are necessary with a poacher pan. Additionally, because the egg is cooked with steam and not water in the poacher pan, the temperature of the water doesn’t have to be exact.To cook hard-boiled eggs in an induction cooktop, put eggs in the pot and add water so that water covers the top one inch above the eggs. When it comes to which kind of poacher to buy, it’s down to personal preference and how you like your eggs, but pans can be harder to regulate than silicone poachers, and have a reputation for creating a more rubbery texture. If you’re only using some of the cups in the poacher pan, fill the empty cups with water to avoid burning them.