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Dave Smith[_1_]

wrote:

> Salutations, gentlefolk,
>
> Amongst the kitchen equipment I inherited is a saucepan, 7" inches
> in diameter, about 1 3/4" deep, with an insert that fits inside
> the outer rim and holds 3 'cups', 2 1/2 in diameter and 1" deep.
>
> Tried using these to 'steam' eggs, found that the resulting eggs
> were nothing extraordinary taste-wise, and cleaning the eggwhite
> that was sticking to the cups almost required dynamite. Pan and
> inserts have been gathering dust since.

That sounds like an egg poacher, though it is actually more of a
steamer. It is handy for those you have trouble poaching eggs without
them getting stringy and soggy. They are easier to clean if you use lots
of butter in the cups.