I've started making two poached eggs every day, using an old Revereware 1 qt saucepan that I've had since I picked it up at a thrift store in college. See attached image.
Most of the eggs stay nicely together during poaching but a few pieces of white tend to stick to the bottom of the pan. It's very hard to clean.
I tried using silicone poached eggs cups, like this: They kept the eggs contained but they also tended to retain odors. So I'm back to just dropping the eggs in the water.
What's a better pan to use? I don't want to use a pan with a non-stick coating. In my experience they peel and scratch off very easily. Would a hard-anodized aluminum pan, without a coating, be a good option? Something like this: http://store.calphalon.com/calphalon-...