Poaching egg How do you poach an egg in the trays?

Hellmann Free Egg Poacher

See the photo at the site above which states:
"Poaching is one of the healthiest ways to prepare eggs, since it doesn't use butter or oil, but it surely isn't the easiest until now.

The PoachPod suspends the egg like a lily in a lily pond. Simply crack egg into the PoachPod floating in boiling water.

When done, simply pop out a perfectly poached, perfectly shaped egg! Silicone ensures quick, easy, clean release."

Hey B,, please read all these links... please mark as helpful..thanks!!

Rhino Poaching Statistics

Poaching Statistics

Latest Official South African Rhino Poaching Statistics SAPeople Your...

The DEA official rhino poaching stats for 2017 are tough but necessary read

http://www.krugerpark.co.za/krugerpark-times-e-6-rhino-poaching-update-25237.html

This is Dash contact info for a manual.
FAQ & Manual To receive a digital copy of the product manual, please register your product by calling us at our hotline at 1-800-898-6970 Monday through Friday 7am to 7pm Pacific Time.

What is the question?

It really depends what you want to poach but I will give you an example of how I use my pressure cooker for poaching chicken. I love the way it comes out so moist;

I put my chicken in the pot, salt it, add herbs and spices ( I like bay leaves and cumin) and cover it with water and vegetables. Then I close the lid and lock it, bring it up to pressure and then cook for around 15 minutes.

It's not exciting food but it's super healthy and very tasty.

Good luck.

http://www.westbend.com/catalog.cfm?dest=itempg&itemid=3733&secid=87&linkon=subcategory&linkid=91

Replacement parts are avalible at westbend.com, poaching tray is listed for $5.00.

Yes! West Bend apparently now owns Back to Basics; you can order replacement pans from http://www.westbend.com/finditem.cfm?itemid=3733

www.focuselectrics.com google this and order replacement part for 6 dollars

poaching? 3minutes to 4

http://www.focuselectrics.com/catalog.cfm?dest=itempg&itemid=3733&linkon=subsection&linkid=121&secid=53