Perfect Egg Poacher

If, like me, your culinary skills amount to no more than boiling an egg, well now you can add poaching an egg, or indeed eggs, to your skillset.

One problem most find with poaching eggs is the annoying white wispy bits that separate from the egg.

This instructable will show you how to repurpose aluminium bean cans, to form into The Perfect Egg Poacher and produce perfectly poached eggs.

For this instructable I used two 225 gram aluminium bean cans.

I could have used 3 or 4 cans, but for simplicity I stuck with two.

First remove contents from the cans, and wash out completely.

Remove the lid. Detach the clip from the lid, hold onto it, you’ll need it later.

Remove the paper from the outside of the can - warm soapy water and a scrub will help.

Using a basic can opener, remove the base cleanly from both cans.

Using a drill, pierce a hole in each can, as close to the top edge, as possible.

It’s important that both holes are at the exact same height on each can, so that the connecting bolt can pass through both cans.

Now place one of the opening clips, detached earlier, in between the two cans, and thread the small bolt from inside one can through the hole made earlier in the can, the hole in the clip, and through the second can.

Tighten nut securely, with the clip positioned vertically, so it can be used to raise and lower the poacher.

Fill a saucepan with water, and start to boil. Add some vinegar (supposed to help to keep egg intact)

Now place Perfect Egg Poacher into water. When water is about to boil, switch to low heat, and add one egg to each poacher. Leave for preferred time, usually between 3 and 4 minutes, depending on how you like your eggs.

when the eggs are nearly done, remove the Perfect Egg Poacher from the saucepan, and using a slotted spoon lift out your perfectly poached eggs. Enjoy!