Eggs Poached in the Oven

Poached eggs can be tricky to make. If the water is boiling too hard, the egg will break. If you don't drop the egg in just right, the egg will break. If you don't take the egg out of the water gently, the egg will break. If you don't put enough vinegar in the water, the egg whites won't get firm enough and the egg will break. If you put too many eggs in the water, they won't cook quickly, and yes, the eggs can break. See...they can be difficult to make, but are well worth it. Once you have mastered it, they are easy. However all those difficulties plus trying to make a bunch at a time can seem daunting. But poached eggs are so tasty! They are part of what makes Eggs Benedict so great.  There is nothing better then putting your fork into an egg and having the the yolk be just perfect. Since poached eggs can be such a pain, I thought I would try a new method for those days when I need to make a bunch at a time. Like for a weekend brunch with friends.

You will need:

  • Muffin Tin
  • 1 tablespoon of water per egg
  • Eggs!

Pre-heat the oven to 350

Put 1 tablespoon of water in the bottom of the muffin tin.

Crack an egg and GENTLY place in the muffin tin. Be careful not to break the yolk, if you do...scoop it out and start over.

Bake for 11-15 min. I know that is a long time interval, but depending on your oven and how cooked/runny you like your yolks, you will have to adjust.

When you take them out, the water will have risen to the top of the egg and will look like runny egg whites. Do not be fooled! Use a spoon to test the firmness of the egg and if it is how you like, gently scoop the egg out with the spoon.

I cooked mine for 13 minutes and they were over done for what I would use for Eggs Benny, but perfect for eggs & avocado on toast (which I made Alex and myself for a snack)! I will cook mine for less time the next brunch I have friends over for.

So a kitchen experiment success! The shape is the one real difference, you can't get those lovely, plump, round eggs with the muffin tin. But taste wise, these are spot on!