Instruction: Answer the given question by extracting information from the supporting document.

Input:
Question: To where should I fill the  water?
Document: I don't like that the pan has no water fill mark to let me know how much water to put into it.I don't like how the egg cups get too hot to touch without heat protection on the handles......I thought that was the point of the different material for the cup's handles...Other than that................It's PURFECT! It makes WONDERFUL poached eggs five at a time and I LOVE IT!
It is great. Spray the cups with Pam and cleanup is virtually nil. Quick tip I stumbeled on. I slightly over fill the water in the frying (only slightly) and cook at a pretty high boil. A small amount of boiling water will work its way into the egg cups. Viola! Tops of egg cooked perfectly. Tilt the cup slightly as you remove it and the water drains into the frying pan. Eggs slide right out into your "egg cup".
Very easy to make superb poached eggs every time:Take cutout cup holder insert out of pan and fill pan approximately 3/4&#34; with water. Replace glass lid and put pan on burner. Begin heating water.Spray (well) however many metal cups are to be used with canola or other oil and put into metal cutout holder. Set unused cup holders aside.
Best egg poacher I've tried so far; did purchase from Amazon. How used: remove the cups from the pot and set aside on paper towel on counter. Fill pot with about 3/4 inch of water (don't let cups float) and set on stove. Then coat each egg cup (from two to five cups) with a large pea-sized lump of no-salt butter leaving some in bottom, then crack an egg into each cup. Let sit on counter.
I very much like this product in every respect, quality of materials, craftsmanship. I must say it works best if you fill all egg cups. Any open slots or empty cups changes the way things cook altogether. But you can watch it closely and compensate.
Fill the cup with oil (I use olive oil), slosh it around, then pour the oil out. The easy way is to pour it from one cup to the next and so on until you've oiled all the cups. Then pour the remaining oil back into the oil container. Put the eggs in and cook them and they'll drop right out of the cup with no stickage at all. That's it. Do this and you'll be happy with poaching.
Hard to find an all stainless steel egg poacher. This one is perfect! I would recommend this item for poached egg lovers. Before getting this item, I dropped the eggs directly into the boiling water with very mixed results and messy clean-up.
Or try using a pot holder, however I couldn't find one that worked easily for me as well as using small tongs.After the eggs are cooked, be careful of escaping steam when lifting lid. Set lid on paper towel on counter since it collects water on underside from steaming process.
I still haven't learned to do it.This poacher is the way that works for everyone. But first, a word of warning about things that don't work. Among these are silicone pockets that you dump into boiling water with an egg in each and metal poachers with non-stick egg cups. Silicone is a great insulator, so the eggs cook from the exposed end only.
I read all of the reviews and bought this poacher. I'm an artist, not an engineer, and I would change much of its design but, despite the flaws, I love it. My daughter-in-law questioned why I'd buy a poacher when it's so simple to simply slip eggs into boiling water and, voila, you have poached eggs.
Answer: The water will boil, so keep it below the bottom of the pouching cups.