As I know we’ve mentioned before, we love poached eggs: warm runny yolk with solid, but not overly hard, white. It’s an egg as it should be. And on toast, there is almost nothing better for a simple breakfast. And if you want to get fancy, then there’s always Eggs Benedict!
For just one or two eggs in the morning, we still turn to our favorite egg poachers for the egg poaching-challenged. But even if you are a proficient bare-handed egg poacher, poaching eggs for a crowd (more than 2 people) is a trick of timing, control and ambidexterity that few of us can master. For the rest of us, we found this great kitchen trick: poach your eggs in the oven in a muffin pan! Seriously, this works!
Preheat your oven to 350° F.
Spray your full-sized muffin pan with some olive oil (we love the EVO Sprayer for this). I don’t care if it’s non-stick; eggs are sticky little buggers, so … just do it.
Now pour 1 tablespoon of water in each muffin cup (the OXO Measuring Beakers are great for this because you can measure and carry a tablespoon of water multiple times without spilling it.)
Next carefully crack an egg in each muffin cup (or as many eggs as you want, up to 12--you don’t have to fill all the cups.)
Bake this in the oven for 13-15 minutes (depending on your oven and how you like your poached egg.)
We like to take a silicone mini spatula and run it around the inside of each muffin cup to help release the egg cleanly. Then scoop each egg out with a slotted spoon and deposit it on your toast or muffin or asparagus and enjoy!