Fagor Egg Poacher User Manual

FAGOR’s Commercial specialty cookware line includes:

•15” paella pan

•8” tapas pan set

•8 qt. multipot

•Vegetable/asparagus steamer

•4 cup egg poacher

•4 cup multipan

•Double boiler with steamer insert

Other FAGOR Product Lines:

•High-quality Pressure Cookers

•European-style Major Appliances

•Portable Induction Cooktops

Visit www.fagoramerica.com to learn more!

PO Box 94 Lyndhurst, NJ 07071

www.fagoramerica.com 1-800-207-0806

egg poacher

commercial specialty cookware

EGG POACHER

Thank you for choosing Fagor America Specialty Cookware!

Fagor’s 4-cup egg Poacher is crafted from the finest brushed stainless steel with reinforced riveted handles.

It has an aluminum sandwich bottom for even heat distribution, and it will work on all types of cooking surfaces: gas, electric, ceramic and even induction!*

Ideal for eggs Benedict, these pans poach 4 perfectly shaped eggs at once and, when the egg cup tray is removed, also serves as a skillet! For easy cleanup, the nonstick cups lift out of the tray with easy-grip handles so eggs can be served with care. The handle is hollow to stay cool on the stovetop, and has a notch in the end to facilitate hanging on a pot rack or hook.

CARE AND MAINTENANCE:

Do not use metal or sharp-edged utensils inside the cookware. They might scratch the surface.

Although this cookware is dishwasher safe, we recommend that you remove the unit from the dishwasher prior to the drying cycle and towel dry so that watermarks are not left on the surface.

Avoid sliding or dragging the pot over the glass surface of your ceramic or induction cooktop, as scratches may result.

This cookware is intended for household use only.

SAFETY INSTRUCTIONS:

•Never leave children unattended in the kitchen while food is cooking. Keep small children away from hot surfaces.

•Never leave an empty piece of cookware on a hot burner. An unattended, empty pot or pan on a hot burner can get extremely hot, which can cause personal injury and/or property damage.

•Never attempt to use this cookware in a microwave.

•We recommend you use pot holders to move the pan during or after cooking, as the handles might be hot.

*Fagor’s Egg Poacher is induction compatible; a perfect companion for it is the Fagor Portable Induction Cooktop. Induction cooktops are 50% faster than gas or electric stoves, they’re more energy efficient for they use 90% of the energy produced, and also healthier!

EGG POACHER RECIPES

Eggs Benedict

(Serves 2)

Ingredients:

4 egg yolks

3 ½ tablespoons lemon juice

1 pinch ground white pepper

1/8 teaspoon Worcestershire sauce

1 tablespoon water

1 cup butter, melted ¼ teaspoon salt

8 eggs

1 teaspoon distilled white vinegar

8 strips Canadian-style bacon

4 English muffins, split

2 tablespoons butter, softened

Directions:

To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

To Poach Eggs: Fill bottom of pan with water. Fill each poacher cup with one egg. Bring water to a boil. Cover with lid and cook over medium heat for 2 ½ to 3 minutes. Yolks should still be soft in center.

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

EGG POACHER RECIPES

Summertime Eggs

(Serves 8)

Ingredients:

16 eggs

8 avocados

1 head red leaf lettuce

1 jar salsa

2 ounces Parmesan cheese, grated

2 ounces Cheddar cheese, grated

4 ounces sour cream

1 can black olives

1 bunch cilantro or basil

1 melon Warmed tortillas

Directions:

Place a leaf or two of red lettuce on each plate. Place two peeled avocado halves on each plate.

Poach eggs. To Poach the eggs, fill bottom of pan with water. Fill each poacher cup with one egg. Bring water to a boil. Cover with lid and cook over medium heat for 2 ½ to 3 minutes. Yolks should still be soft in center.

Place one egg in each avocado half. Cover eggs with warm salsa. Sprinkle with Parmesan cheese, then Cheddar cheese.

Top each with a dollop of sour cream and a black olive. Garnish each plate with a sprig of cilantro and a slice of melon.

Serve with warmed tortillas.

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