This caught my eye at Savers and since I've never had an automatic one, I grabbed it.
Sunbeam Item
- Thread starter rp2813
- Start date
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The particulars:
Lid detail (it's bakelite), and a hint for those who may not know what this thing does.
[this post was last edited: 3/26/2014-19:18]
[this post was last edited: 3/26/2014-19:18]
Lid off.
The giveaway (notice the convenient pointy thing in the center):
Yes, it's a . . .
Interior shot. Any suggestions for removing the calcified residue from aluminum due to years of use?
Inside the lid. I presume these are water measurements.
I tested it out with a bit of water and it did shut off automatically, but without instructions I'll have to try the various water levels, presuming that's what the lid is for, and see which one turns out eggs the way I like them.
I have a stove-top poacher, but up until now didn't own a specialty item that cooks the eggs in their shells and automatically shuts itself off. If this thing works to my satisfaction, I'll probably use it instead of boiling in a saucepan full of water. Another water-saving measure during this drought period, although the 550 watts will probably cost me more in electricity than the penalty rates for a quart's worth of water. It's too bad it doesn't provide a signal when the eggs are done, but in most cases it's only a matter of a few minutes and it does make a click when the it switches itself back to the "OFF" position.
If anyone has experience with one of these units, I'd appreciate your input.
I have a stove-top poacher, but up until now didn't own a specialty item that cooks the eggs in their shells and automatically shuts itself off. If this thing works to my satisfaction, I'll probably use it instead of boiling in a saucepan full of water. Another water-saving measure during this drought period, although the 550 watts will probably cost me more in electricity than the penalty rates for a quart's worth of water. It's too bad it doesn't provide a signal when the eggs are done, but in most cases it's only a matter of a few minutes and it does make a click when the it switches itself back to the "OFF" position.
If anyone has experience with one of these units, I'd appreciate your input.
Yes, please let us know how you like this gadget...
This egg cooker is news to me... My mom didn't believe in kitchen gadgets... you wanted boiled eggs, you boiled them in a pot. End of Story. I happen to be fond of soft eggs, but prefer to cook them in the shells to keep the mess to a minimum.
A quick check over at eBay shows you're missing a piece. It's a divided dish that sits on top of the perforated egg stand.. the early models seem to have a four division glass dish and the later models have a three division aluminum/Teflon dish. My guess is this was the "poaching" insert.
Unfortunately, I did not see an instruction manual over in the Ephemera Archive.
This egg cooker is news to me... My mom didn't believe in kitchen gadgets... you wanted boiled eggs, you boiled them in a pot. End of Story. I happen to be fond of soft eggs, but prefer to cook them in the shells to keep the mess to a minimum.
A quick check over at eBay shows you're missing a piece. It's a divided dish that sits on top of the perforated egg stand.. the early models seem to have a four division glass dish and the later models have a three division aluminum/Teflon dish. My guess is this was the "poaching" insert.
Unfortunately, I did not see an instruction manual over in the Ephemera Archive.
I have one! I use it frequently. It looks like its missing the poacher insert (I broke mine). Anyway try some eggs in it. Use the pointy needle to pierce the bottom of the egg. Add water to the level you want and fire that puppy up. Mine boils dry and then kicks off.
poaching tray
This is what it looks like. Have also seen them
in non-stick coated metal. I grease the tray
with butter when poaching, or you could try a spray.
Keep looking in the glassware sections at thrift stores
for one. They are often mistaken for candy dishes.
I use mine fairly often and use the water measure in
the lid. You can adjust as needed more or less water
for degree of doneness.
This is what it looks like. Have also seen them
in non-stick coated metal. I grease the tray
with butter when poaching, or you could try a spray.
Keep looking in the glassware sections at thrift stores
for one. They are often mistaken for candy dishes.
I use mine fairly often and use the water measure in
the lid. You can adjust as needed more or less water
for degree of doneness.
My grandmother had one of these they are great. To clean the inside use cream of tartar.
For discolored aluminum pots and pans, heat a solution of one tablespoon vinegar per of water or two teaspoons cream of tartar per quart of water in each pan until the discoloration is gone. Utensils made from aluminum, brass, bronze or copper can be soaked in the heated solution as well to eliminate discoloration.
For discolored aluminum pots and pans, heat a solution of one tablespoon vinegar per of water or two teaspoons cream of tartar per quart of water in each pan until the discoloration is gone. Utensils made from aluminum, brass, bronze or copper can be soaked in the heated solution as well to eliminate discoloration.
Where do you get Cream of Tartar?
If it's a drug store item, which one? So many of them are no longer carrying the "old remedies" (Alum, etc.)
If it's a drug store item, which one? So many of them are no longer carrying the "old remedies" (Alum, etc.)
Spice section...
at any good supermarket.
at any good supermarket.
Have Seen Countless Vintage Egg Poachers On FleaPay
At thrifts and so forth each time leaving one with a single question; was there some sort of poached egg craze going on from the 1930's through 1950's? *LOL*
I like eggs for breakfast now and then as much as the other person, but to spend money on a gadget just to cook eggs when it could easily be done on the range seems a bit much.
At thrifts and so forth each time leaving one with a single question; was there some sort of poached egg craze going on from the 1930's through 1950's? *LOL*
I like eggs for breakfast now and then as much as the other person, but to spend money on a gadget just to cook eggs when it could easily be done on the range seems a bit much.
Laundress, dear
(light, affectionate tone) and I suppose you don't have a specialized device (or do not know of one) that takes ordinary sliced bread, heats it and crisps it??
Great score, Ralph!
Love and laughter!!
Lawrence/Maytagbear
(light, affectionate tone) and I suppose you don't have a specialized device (or do not know of one) that takes ordinary sliced bread, heats it and crisps it??
Great score, Ralph!
Love and laughter!!
Lawrence/Maytagbear
For me, the process of cooking amounts to mundane drudgery. Vintage gadgetry or cookware helps to keep me interested.
One of the things I miss most since Dave had his stroke is having dinner prepared for me virtually every night. Indeed, I wasn't allowed to even interfere. After 24 years of that, preparation of all meals was abruptly left up to me, so adding a fun aspect to it really helps.
I'd never buy an egg cooker new, but for a few bucks at a thrift store, sure. The nice bakelite lid called to me, and I'm looking forward to dusting off my egg cups.
Thanks for the poacher information and pix. I was wondering how one was supposed to poach an egg while in its shell! I have my stove-top poacher, so I'll use the Sunbeam for soft and hard cooking and keep an eye out for the insert. It sounds like I was right about the lid being used to measure water amounts for the degree of cooking desired.
Additional thanks for the reminder about cream of tartar. I had forgotten about that method for cleaning.
One of the things I miss most since Dave had his stroke is having dinner prepared for me virtually every night. Indeed, I wasn't allowed to even interfere. After 24 years of that, preparation of all meals was abruptly left up to me, so adding a fun aspect to it really helps.
I'd never buy an egg cooker new, but for a few bucks at a thrift store, sure. The nice bakelite lid called to me, and I'm looking forward to dusting off my egg cups.
Thanks for the poacher information and pix. I was wondering how one was supposed to poach an egg while in its shell! I have my stove-top poacher, so I'll use the Sunbeam for soft and hard cooking and keep an eye out for the insert. It sounds like I was right about the lid being used to measure water amounts for the degree of cooking desired.
Additional thanks for the reminder about cream of tartar. I had forgotten about that method for cleaning.
Now Maytagbear You Know I Love You More Than My Luggage
Not the LV of course, was thinking more of the Samsonite variety! *LOL*
Yes, one has two toasters and a toaster oven for that matter, but still always thought an egg poacher rather an odd duck for counter space. Then again as our Holy Father said, who am I to judge?
Somewhere have a book on vintage kitchen electrical appliances and often am gobsmacked at the breath of offerings. Most of which are totally alien to modern households. Some things have stood the test of time such as waffle irons, skillets, and so forth.
Not the LV of course, was thinking more of the Samsonite variety! *LOL*
Yes, one has two toasters and a toaster oven for that matter, but still always thought an egg poacher rather an odd duck for counter space. Then again as our Holy Father said, who am I to judge?
Somewhere have a book on vintage kitchen electrical appliances and often am gobsmacked at the breath of offerings. Most of which are totally alien to modern households. Some things have stood the test of time such as waffle irons, skillets, and so forth.
