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CLOSEOUT SALE 5-Cup Egg Poacher Rack fits 11¼in Sauté 6qt 8qt Stockpot

RRP: $119.00 (You save $49.50)
SD531099100.01.0 / 5310.99111.01.0 X 5
28.00 Ounces
Ships in 1 to 3 Business Days Worldwide
Calculated at checkout

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Product Description

10 1/2-inch stainless steel egg poaching rack with 5 egg cups fits 11 ¼-inch large Sauté Skillet, 6 & 8 quart stockpot in can be used as a steamer rack for stacking cooking. 

A poached egg is an egg that has been cooked by poaching in or over simmering liquid. This method of preparation is favored because a very consistent and predictable result can be attained with precise timing, as the boiling point of water removes the temperature variable from the cooking process.

If the eggs are at room temperature, the cooking time usually 3 minutes 30 seconds. If the eggs are taken from a refrigerator, then a longer time is required, though the exact time depends on the size of the egg, and other factors such as altitude.

Steam poaching is applied to a method whereby the egg is placed in the stainless steel cup, suspended in the stainless steel rack over simmering water. To cook, the pan is filled with water and brought to a simmer, or a gentle boil. The vented lid will be closed to hold in the steam, ensuring that the heat surrounds the egg completely. The cups are often lubricated with unsalted butter in order to effect easy removal of the cooked egg.

The result is very similar to the traditional coddled egg although steamed eggs are often cooked for longer, and hence are firmer. Eggs so prepared are often served on buttered toast.
Dishes with poached eggs

Poached eggs are used in Eggs Benedict and Eggs Florentine.

Poached eggs are the basis for many dishes in Louisiana Creole cuisines as Eggs Sardou, Eggs

Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.

Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central Columbia, for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as changua or simply caldo de huevo ("egg soup").

The Libyan dish Shakashouka consists of eggs poached in a spicy tomato sauce.

In Italy poached eggs are typically seasoned with grated Parmigiano reggiano and butter (or olive oil).

Turkish dish Cilbit consists of poached eggs, yogurt sauce with garlic and butter with red peppers.


  • 11 ¼-inch large sauté skillet
  • 6-quart stockpot
  • 8-quart stockpot
  • 10-inch French gourmet skillet
  • T304S Surgical Stainless Steel
  • Dimensions: 10-inches
  • Shipping Weight: 2 Lbs. 
  • Imported*


*Whereas all of our cooking pans are Made in the USA, some of our accessory pieces, i.e. strainers, steamer racks, egg cups, etc. are made of propitiatory metals produced to our strict specifications and made in foreign countries to keep prices competitive.

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