Making poached eggs in a convection steam oven is the best way! You don’t have to heat up any water and worry about soggy eggs.
Once you get your timing down, you can break the eggs into your container, steam them and have them ready at the exact time you wish to eat. Chef Bourget will add to this post using two eggs at a time in each carafe. Stay “posted”. She will also work on cooking bacon in her Cuisinart Convection Steam oven to go with those delicious poached eggs.
I put a small amount of butter and a raw egg into each Le Creuset pot.
I put the little pots uncovered on lowest rack setting.
I set the oven on Super Steam for 6 minutes. I put the lids on for 2 more minutes so the eggs can continue to cook and stay room while I toast a piece of bread.
One egg was perfectly cooked, the other needed 4 more minutes on Super Steam. Since it doesn’t have a convection fan, the heat is not evenly distributed in the oven.