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Poaching the subject From the Boston Globe Many cooks leave egg poaching to the professionals because it's so hard to get right at home. That's why a simple pair of silicone cups from Greenfield-based Lamson & Goodnow HotSpot Silicone seems like such an ingenious invention. The EggShell poacher ($7), shaped to resemble a cracked egg with one half white and the other bright yellow, looks like a child's toy. And it's child's play to use. Coat the inside of a cup with oil, crack an egg into it, and place it in a pot of boiling water (the cup will float). Cover with a lid, wait four to six minutes, then slide a perfectly poached egg onto your plate. Eggs Benedict can't be far behind. Available at Institute of Contemporary Art Gift Shop, 100 Northern Ave., 617-478-3100; Kitchen Arts, 161 Newbury St., 617-266-8701; or go to lamsonsharp.com. - CLARA SILVERSTEIN
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