NZ714185B - Improved Egg Poacher - Google Patents

Abstract

Apparatus for the poaching of egg(s) in a microwave cooking facility, such including a base member adapted to receive a quantity of water, a tray associated with said base member and having one or more apertures extending therethrough, a container to be located within the or each aperture for holding an egg and a small amount of water, and a lid which, in use, overlays the base and associated tray, the apparatus being such as to facilitate poaching of egg(s), in a consistent, repetitive manner, according to the taste requirements of the user, with the egg(s) being poached due to boiling of the water in the base member by microwave radiation. The apparatus relies on water to shield the contents of the containers from microwave radiation so that the eggs are cooked through conduction from the water rather than radiation form the microwave, thereby enabling the egg to be cooked without the yolk being overcooked or the white of the egg undercooked. g an egg and a small amount of water, and a lid which, in use, overlays the base and associated tray, the apparatus being such as to facilitate poaching of egg(s), in a consistent, repetitive manner, according to the taste requirements of the user, with the egg(s) being poached due to boiling of the water in the base member by microwave radiation. The apparatus relies on water to shield the contents of the containers from microwave radiation so that the eggs are cooked through conduction from the water rather than radiation form the microwave, thereby enabling the egg to be cooked without the yolk being overcooked or the white of the egg undercooked.

Description

IMPROVED EGG POACHER FIELD OF THE INVENTION The present invention relates, in general terms, to an apparatus or utensil for use in the cooking/poaching of eggs, more particularly using microwave radiation in a microwave oven or microwave cooker of any known type.

BACKGROUND OF THE INVENTION Eggs are a popular food, for young and old alike. Whilst there exist a number of methods and means for the cooking of eggs, in a variety of ways, as for example fried and/or scrambled, poaching is one of the more popular forms of cooked egg.

There are in existence a number of kitchen apparatus intended to be used for the poaching of one or more eggs for consumption. The majority of these rely on what can be referred to as conventional cooking apparatus, although there are in existence methods and means for the cooking of eggs using microwave radiation, in microwave ovens and the like equipment. However problems have been encountered in the past and with existing apparatus, whether conventional or microwave, for purposes of poaching an egg, in terms of ensuring consistent appearance, taste and texture of a poached egg.

The present invention seeks to overcome the problems and disadvantages associated with the known art by providing a method and apparatus, for use in a microwave oven, for the poaching of an egg, or a plurality of eggs, with the end result being an edible product of a consistent appearance, taste and texture. The method and apparatus in accordance with the present invention lends itself to ready repetition, to achieve consistency of result.

Conventional microwave ovens are kitchen appliances that heat and cook food by exposing the food to electromagnetic radiation in what is referred to as the microwave spectrum. Such exposure to electromagnetic radiation induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating. To be more specific, the electromagnetic wave/radiation excites water molecules in food, causing them to vibrate rapidly and heat the adjacent food. In that regard it should be understood that, in essence, microwave ovens produce energy, not heat. Microwaves do not cook any food from the inside out, but rather from the edge inwards. Microwave ovens have been found to heat foods quickly and 8533774_1 ( GHMatters) P104048.NZ 19/12/16 efficiently because excitation is fairly uniform in, for example, the outer 25 to 38 millimetres of a homogenous or high water content food item. This results in food being more evenly heated throughout, when compared with other more conventional cooking techniques.

When cooking, as for example poaching, an egg or eggs in a microwave oven, the microwave radiation in effect targets the fatty egg yolk. This, in one scenario, can mean that there will be a tendency for the yolk to be over-cooked, whilst with the self-same cooking time the egg white may remain runny, in effect not properly cooked or undercooked. Indeed experience has shown that, if the cooking time is sufficiently long so as to have the egg white properly cooked, then in all probability the yolk will be overcooked, in fact hard to an unacceptable degree.

The present invention seeks to overcome the problems as described above associated with the prior art by providing a method and apparatus which, if properly followed and used, will consistently produce the "perfect" poached egg, meaning one wherein both the yolk and egg white are properly cooked - being neither hard nor runny - in a consistent and repetitive manner. Such a desirable result is achieved with an apparatus wherein there exists a barrier of water between the source of microwave radiation and the egg or eggs. Such barrier acts to "protect" the egg or eggs from the microwave radiation/energy. In essence the water making up the barrier is heated by the input microwave radiation, with the result being that it is the thus heated water which acts to cook the egg or eggs. It is this which allows the user to produce, consistently, an egg or eggs cooked to that user’s requirements.

In accordance with one aspect of the invention, therefore, there is provided an egg poacher for the poaching of one or more eggs in a microwave oven, said egg poacher including: a base member; a tray which is adapted to be removably associated with said base member, said tray having at least one aperture extending therethrough, said aperture being preferably circular in profile; one or more containers for eggs, each container adapted to be removably located in one of said at least one aperture provided in said tray; and a lid, adapted in use to overlay said base and associated tray, said lid being of a shape such as to provide a gap between an upper surface of said tray and a lower surface of said lid, the tray spacing the container from an adjacent side of the base member to provide a gap between a side of the or each said container and the adjacent side of said base member. . 8533774_1 ( GHMatters) P104048.NZ 19/12/16 [0007a] In accordance with another aspect of the invention, there is provided a method of poaching an egg, using the apparatus as set out in the preceding paragraph, said method including: a method of poaching an egg, using the apparatus as claimed in any one of the preceding claims, said method including: filling said base member with water; locating said tray on said base member; locating one or more of said containers, each with an egg located therein, within an aperture of said tray with the or each container partially submerged in the water within said base member; locating the lid on said base member; and subjecting the apparatus, with egg(s) to microwave radiation. [0007b] In accordance with another aspect of the invention, there is provided an egg poacher for the poaching of one or more eggs in a microwave oven, the egg poacher including: a base member for holding water; a tray overlaying the base member; a lid to, in use, overlay the base and the tray; and a container for an egg, the container being removably located in an aperture that extends through the tray, wherein the tray spaces the container from an adjacent side of the base member to provide a gap between a side of the container and the adjacent side of the base member. [0007c] In accordance with another aspect of the invention, there is provided a method of poaching an egg including: filling a base member with water; locating a tray, having an aperture extending therethrough, on the base member; locating an egg in a container that is removably located in the tray aperture so that the container is spaced from an adjacent side of the base member and partially submerged in the water within the base member; placing water in the container on top of the egg; locating the lid on the base member; and radiating the base, tray, container, lid and egg with microwaves in a microwave oven.

DESCRIPTION OF THE DRAWINGS In order that the invention may be more clearly understood and put into practical effect reference will now be made to preferred embodiments of an apparatus in accordance with the present invention. The ensuing description is given by way of non-limitative example only and is with reference to the accompanying drawings, wherein: Figure 1 is an exploded perspective view, taken from above, of an especially preferred embodiment of an apparatus in accordance with the present invention; 8533774_1 ( GHMatters) P104048.NZ 19/12/16 Figure 2 is a top view of the apparatus of Figure 1; Figure 3 is a sectional view of the apparatus, taken along the line 3-3 of Figure 2; Figure 4 is a top view of a base of the apparatus of Figure 1; Figure 5 is an underneath view of the base of the apparatus of Figure 1; Figure 6 is a top view of a tray of the apparatus of Figure 1; Figure 7 is an underneath view of the tray of the apparatus of Figure 1; Figure 8 is a top view of a lid of the apparatus of Figure 1; Figure 9A is an underneath view of the lid of Figure 8; Figure 9B is an exploded view showing the interaction between base 1 and lid 60; and Figure 10 and Figure 11 are, respectively, front top perspective views and rear bottom perspective views of a container of an apparatus in accordance with the invention.

DESCRIPTION OF PREFERRED EMBODIMENTS As shown in the drawings, and with particular regard to Figure 1, an apparatus for use in the cooking/poaching of eggs in a microwave oven in accordance with the invention includes, as principal components, a base 1, a tray or cradle 20 which, in use, co-operates with, as by overlaying, the base 1, at least one container and, in the preferred embodiment shown four containers 40 for receiving eggs to be cooked/poached, those containers 40 being adapted in use to co-operate with the tray (in a manner to be described hereinafter), and a lid 60. These principal components will all be constructed from a material which is transparent to microwave radiation, as for example, a suitable plastics material. Each of these principal components will now be described in detail. 8533774_1 ( GHMatters) P104048.NZ 19/12/16 The base 1, of an integral construction and preferably formed from a plastics material, includes a bottom 2 and an upwardly-extending peripheral or circumferential sidewall 3. In the especially preferred embodiment shown the base 1 is of a substantially square shape, when viewed in plan. It should be understood, however, that the actual shape of the base 1, when viewed in plan, and indeed the material of construction, are not of the essence of the invention.

The peripheral or circumferential sidewall 3 terminates, at the upper end thereof which is spaced from the bottom 2 of the base 1, in a peripheral lip 4 which extends outwardly and downwardly from the upper end or edge of sidewall 3. The free end of the lip 4 has a flange or the like 5 extending substantially laterally therefrom and around the entire periphery/circumference of the base member 1. The flange 5 includes, as shown, at least one pair of opposed handle means 6, with the flange 5 acting as a seating means for the lid 60. The opposed handle means 6 assist in safe and convenient removal of a hot or heated egg poacher from the microwave oven.

As shown for example in Figure 4 the base 1 includes, in the bottom 2 thereof, opposed pairs of raised dome-shaped sections 7, one located at or in the vicinity of each corner of the base 1 , as well as a further dome-shaped raised section 8 located substantially centrally of the bottom 2. The base 1 further includes, preferably located at or in the vicinity of each corner of the bottom 2 thereof, a downwardly-extending projection 9, such projections 9 constituting leg members for separating or spacing the base 1 from the surface of the rotating plate member which constitutes part of a microwave oven and acts as a surface for receiving a container of food to be cooked, as for example the overall apparatus in accordance with the present invention.

As perhaps best shown in Figure 3 the peripheral sidewall 3 of the base 1 includes, at or in the vicinity of its uppermost end thereof, more particularly at or in the vicinity of the intersection of the lip 4 and the sidewall 3, a step or indent 10 which functions as a seating for the tray or cradle 20.

The tray 20 is of a substantially complementary shape to the base 1 when viewed in plan, and is adapted or intended, in use, to overlay and fit within the base 1.

To that end the tray 20 includes a downwardly-extending peripheral lip 21, of a complementary shape but preferably of a shorter length to the lip 4 of base 1. In use the tray 20 sits within the base 1, with the lowermost free end of the lip 21 being in engagement with the indent l0 of the base 1 ( see Fig.3). The tray 20, in the preferred 8533774_1 ( GHMatters) P104048.NZ 19/12/16 embodiment shown, includes four spaced-apart apertures 22 extending therethrough, with each of the apertures 22 having a peripheral chamfer 23 depending downwardly from the top surface 24 of the tray 20.

The tray 20 further includes, extending upwardly from the top surface 24 thereof, one or more protrusions 25 which constitute means allowing for handling of the tray 20 as and when required, as for example when placing the tray 20 in the base 1 or when removing the tray 20 from that base 1. The tray 20 further includes, preferably located substantially centrrally thereof, a plurality of smaller apertures 26, which allow for the egress from the base 1 of steam generated therein by microwave energy.

The container(s) 40 may be of any suitable size and/or shape. However, preferably the containers 40 are dimensioned such that, when located within the apertures 22 of the tray 20 and the tray 20 is disposed on the base 1, they are not in contact with the bottom 2 of the base 1. In the especially preferred embodiment shown the or each container 40 may take the form of a cup-like member, including a base or main body portion 41 which is closed at one end, and a conical portion 42 extending from the upper end of the base portion 41. The closed end of the base portion 41 is preferably of an inverted dome-like shape and includes, at spaced-apart intervals around the periphery/circumference thereof, opposed pairs of downwardly-extending shaped protrusions 43, which can constitute legs or support means allowing for a container 40 to be located on a surface, as for example a breakfast bar or the like, to facilitate location therein of an egg which is to be cooked/poached. The fact that the base portion 41 is of an inverted dome-shape serves to ensure that, when an egg is located therein, the yoke is positioned centrally to ensure even and consistent cooking.

The conically shaped upper portion 42 of the container 40, as well as the inverted dome-shaped base portion 41, assist in removal of a cooked egg from the container The lid 60, when viewed in plan, is of an integral construction and of a complementary shape to both the base 1 and the tray 20 and is adapted, in use, to overlay both. In the preferred embodiment illustrated the lid 60 includes a top portion 61, having a stepped peripheral lip extending downwardly therefrom, said peripheral lip including interconnected sections 62 and 63, with the arrangement being such that the lower section 63 co-operates with and is in an overlying relationship with the top portion 24 and lip 21 of the tray 20, resting on the handles 6 of base 1. 8533774_1 ( GHMatters) P104048.NZ 19/12/16 The lid 60, in like manner to base 1, includes four spaced-apart inverted dome-shaped sections 64, each of a substantially circular shape when viewed in plan.

Each of these raised sections 64 preferably includes a plurality of small apertures 65 extending therethrough. These apertures 65 function to allow steam generated to escape, in turn to ensure consistency and repeatability of cooking of eggs housed within the overall apertures. The lid 60 further includes at least one gripping means or handle 66, preferably disposed substantially centrally thereof.

As best shown, for example, in , the lid 60 in an especially preferred embodiment will include, extending downwardly from the surface of that lid 60, a peripheral wall generally designated 67. Such wall 67 acts, in use, to prevent unwanted egress of condensed steam/water from the overall apparatus. In that regard it should be understood that, during cooking steam will be generated from the water in the base 1, and the container( s) 40, and will travel upwardly. Whilst the apertures 65 in the lid 60 will allow for the passage therethrough of steam, the enlarged surface area prescribed by the lid 60 will give rise to or allow for condensation thereon. The preferably dome- shaped lid will allow the condensate to move in a direction towards the junction of lid and base. The wall 67 ensures that all such condensate is directed back onto the tray 40 and/or containers 20 and/or base 1, preventing unwanted egress from the overall apparatus. Such is important in terms of cleanliness and safety.

The method and apparatus in accordance with the present invention, which give rise to the improved result – a properly or perfectly poached egg every time – operate by transfer of heat, rather than through direct action of microwave energy.

With the subject apparatus, the method of cooking involves firstly filling the base 1 with water (either hot or cold) to a prescribed level. When the tray 20 is in place, the container(s ) 40 properly located in the apertures 22 of the tray 20 therefor and the lid 60 also in place, there is sufficient water to surround the eggs in the containers 40, thereby shielding those eggs from direct microwave energy or radiation.

In that regard experimentation and experience has shown that microwaves can only effectively penetrate water to a limited extent or depth. The base 1, tray 20 and containers 40 of the present applicant's apparatus are shaped and sized so as, in use, to provide such a water barrier or shield for the contents of the containers 40 themselves. 8533774_1 ( GHMatters) P104048.NZ 19/12/16 In one preferred method, apart from filling the base 1 with water to a desired/prescribed level, a small amount of water can also be placed in each container 40. The conical shape of the upper portion 42 of the container 40 assists in the user readily draining off excess water, to check and monitor cooking progress.

The apparatus and method in accordance with the present invention are such that, in use, when the base 1 is filled with water to the desired or prescribed level, the tray 20 located on the base 1, the container(s) 40 with eggs, located on the tray 20 in the apertures 22 thereof and the lid 60 put in place, then the egg(s) housed within the container(s ) 40 are spaced from the peripheral wall 3 of the base 1 such that at least a principal part of the container(s) 40 is ( are) surrounded by water, such that in practical terms the eggs are not heated directly by microwave radiation. Rather that radiation heats the water in the base 1, and it is the heated water which does the cooking.

The apertures 26 in the tray 20, and the apertures 65 in lid 60, allow steam to escape from the overall apparatus. More particularly excess steam can readily exit the apparatus, rather than being retained therein. This acts to ensure "correct" cooking of eggs within the apparatus.

It should be understood that, in use, the container(s) 40 are suspended in or from the tray 20, and are protected by the water barrier from direct microwave energy.

With the present apparatus and method, application of microwave energy results in heating of the water barrier or shield, with heat energy then being transferred to the eggs located in the containers by conduction, convection and/or radiation. As a consequence the eggs are cooked/poached from the outside to the inside. This means that the egg white will be heated/cooked firstly, then the yolk. The degree of hardness required for the yolk - which will vary from person to person - is capable of being varied by appropriately adjusting the cooking and resting time.

Finally it is to be understood that the aforegoing description refers merely to preferred embodiments of the present invention and that variations and modifications will be possible thereto without departing from the spirit and scope of the invention, the ambit of which is to be determined from the following claims. 8533774_1 ( GHMatters) P104048.NZ 19/12/16

Claims (7)

CLAIMS 1.:

1. An egg poacher for the poaching of one or more eggs in a microwave oven, the egg poacher including: a base member for holding water; a tray overlaying the base member; a lid to, in use, overlay the base and the tray; and a container for an egg, the container being removably located in an aperture that extends through the tray, wherein the tray spaces the container from an adjacent side of the base member to provide a gap between a side of the container and the adjacent side of the base member, and wherein the lid is constructed from a microwave transmissible material that is transparent to microwave radiation.

2. An egg poacher as claimed in claim 1, wherein the lid is of a shape such as to provide a gap between an upper surface of the tray and a lower surface of the lid.

3. The egg poacher as claimed in claim 1 or claim 2, wherein said base member is constructed from a microwave transmissible material which is transparent to microwave radiation.

4. The egg poacher as claimed in claim 1 or claim 2, wherein the base member, tray and container are constructed from a microwave transmissible material which is transparent to microwave radiation.

5. The egg poacher as claimed in any one of the preceding claims, wherein the aperture is circular in profile.

6. The egg poacher as claimed in any one of the preceding claims, wherein the base member includes a bottom and a peripheral sidewall extending upwardly therefrom, the peripheral sidewall terminating, at the upper end thereof, in a peripheral lip depending outwardly and downwardly therefrom.

7. The egg poacher as claimed in claim 6, wherein the free end of the peripheral lip includes a flange extending therefrom and substantially normally/laterally thereof. 8533774_1 ( GHMatters) P104048.NZ 19/