Use this simple microwave cooker to take the fuss out of poaching eggs. Place 1/2 teaspoon of water in each 3-inch cup.
Add a cracked egg to each cup and pierce yolks lightly. Snap lid closed and microwave to taste. (Cooking times vary
depending on the microwave's power.) Let stand a minute or two to finish cooking. Open lid and serve gold-and-white
poached eggs on toasted English muffins, over hash, or with potato pancakes. The 7-1/2-inch poacher, made of hard
plastic, should be hand washed. --Fred Brack