Got this so I could start my wedding proposal with heart shaped toast and poached egg. Was perfect for what I wanted only issue was no instructions but you tube solved that problem. All you do is put eggs in followed by half a teaspoon of water put lid on and cook in microwave for 1min on full power and hey presto.
All plastic with lid that has gripper indentations and a vent on it.
Not sure what all the fuss is about in some reviews with exploding and/or sticking eggs. If the microwave is on full power then they're almost certain to explode so use it on half power at 50% then it'll be a world of difference (hard to believe some people aren't aware of this)
Per one egg at 50% :- Cook in the microwave with 1 or 2 tablespoons of water for about 60 seconds then maybe another further 15 to 30 seconds in 10 second increments depending on how well done you want it. Hey presto that was so easy and the eggs are nicely done.
I really cannot believe i'm sitting at a computer instructing people how to poach eggs ( Groan )
I love poached eggs. On the other hand, I don't love the hassle of producing them, the time it takes up, the residue it leaves in the pan & the mess it creates. This microwave poacher really is an absolute doddle to use & removes all of the above bother... It's probably quite a bit more economical too. You just grease each mould with a bit of margarine, chuck in the eggs, poke the yolks with a pointy knife & zap for 90 seconds on medium power. There is a fair amount of "popping" (to be expected) from the microwave, but I find that this diminishes when you get the cooking power just right, as it does take a few attempts to get perfect results that suit you (by slight adjustment of the cooking time and/or power as required)... Note that one egg will need cooking slightly differently to four (for example) via judicious reduction of time or power. Once you do get it right, you get eggs suited perfectly to your taste every time. The only reason it loses a star is that the cooking methodology does not create exactly the same egg-white texture as poaching in a pan with water... Instead you end up with the slightly harder texture that you also get with hard boiled eggs (you really do & it is noticable). I guess this will be down to dehyration not prevented by actually cooking in water. I still love this device & wish I had found it sooner... They've been out for years, but I always seem the last to catch on...