Poached egg cups are often lubricated with butter in order to effect easy removal of the cooked egg, although non-stick egg poachers are also available. The result is very similar to the traditional coddled egg, although these steamed eggs are often cooked for longer, and hence are firmer. Eggs so prepared are often served on buttered toast. Poached eggs are used in the traditional American breakfast/brunch dish Eggs Benedict. Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.
Free-range eggs no significant difference in cholesterol and vitamin levels. Vitamin D in eggs has been observed to increase up to 4 times in hens that have exposure to sunlight, compared to hens that are kept away from sunlight. Another research suggests that grass fed hens can produce eggs that are rich in (n−3) fatty acids, without adverse oxidative effects. Some other non peer-reviewed studies have found evidence for nutritional benefit of free-range eggs. Several major retailers have a policy of selling only free-range eggs, or, not selling battery-cage eggs. Some retailers apply this policy not just to eggs in their shells,