OK, so this morning Wahine wanted poached eggs for a change, so I broke out the Pods. Washed, carefully dried, buttered and a dash of Tobasco. The last 4 eggs in the house go in, they poach and turn out of the Pods beautifully. Perfect doneness!
What could be wrong with that picture?
Well, the eggs took on the stale, plastic-y “refrigerator” smell, and perfectly imbued Wahine’s eggs with it. Yummmm, like sniffing a rancid old ice cube tray between bites!
The Pods were nowhere–never–near any enclosed or refrigerated spaces. Yet they took on this horrible odor that no washing will remove.
I’ve tossed them (along with their ridiculous “lifter”), and this may be the last silicone molds I ever buy. What a waste of money! Back to what I should have known was the right way to poach eggs.
I’d had them for years and use them whenever I make poached eggs. They’ve never developed an off-odor, and they work perfectly. Sure, I could poach an egg the “regular” way, but this is easier. I feel the same way about my rice cooker.
I’ve looked at them with some interest, though I have no problem poaching eggs in a shallow pan, but I fondly remember the perfect ones in size and distribution of white and yolk that came out of a poacher like this when I was growing up: http://www.amazon.com/Norpro-Stainless-Steel-Poacher-Skillet/dp/B00009ND90 I refuse to buy things that just do one thing/food, but I still miss those beautiful, perfectly shaped eggs. Don’t waste any money on those ridiculous metal poachers from WS, either. I threw them out. It’s either a shallow pan and a slotted spoon for me, or those metal ones. I wish I’d kept my mother’s.
Where and with what were you storing the silicone? I’ve never had any of my spatulas or basters take on any smells, I always run them on the top rack of the dishwasher. I never actually have cooked anything on or in it.
Well, I guess the upper part is like a shirred egg. But the rest is sitting in hot water up to its brim, so… my mother put butter in the bottoms, too. I remember the cups were aluminum and had little toggle handles that got really, really hot. I loved how perfectly a medium cooked one splooshed over a slice of toast.
I should have this as my cooking goal for the year I’ve used vinegar. How deep/much is your water? I SO love PE
I haven’t forgotten about you. We’re just super busy getting the place livable The most cooking I’ve done is some scrambled eggs with vegetables and cheese.
Ha! I swear my parents still have and use the same exact insert for their pan from when i was growing up- the metal cups fit the egg perfectly to make a fool proof poached egg that easily slips out (if you don’t scorch your fingertips on the metal egg cups!)