HOW TO: Save Time (and Eggs) With Muffin Tin Poached Eggs

No fancy shmancy egg poaching device is required here folks, just grab your handy everyday muffin tin and you’re good to go. Go on, poach them googs ALL AT ONCE. All hail poached eggs!

There’s an element of skill involved in poaching eggs – I too have had my fair share of poaching fails. But when it comes to poaching multiple eggs (what? the whole family wants an egg breakfast?), things start to unravel very quickly in my kitchen. Mostly my patience.

Here’s the ultimate egg brekkie cheat. Crank the oven and let’s crack on to cooking a whole lot of poached eggs.

Muffin Tray Poached Eggs How-To

What you’ll need:

Eggs
Salt and pepper
Muffin tin
Oven

Method:

1. Preheat the oven to 180°C and find a clean muffin tin (regular or Texas size is fine)! If your tin isn’t non-stick, lightly grease it, just to er on the side of caution.

2. Carefully break one egg into each cup cavity of the muffin tin.

3. Gently season the eggs with salt and pepper – just add a sprinkle on the top of each one.

4. Pouring close to the surface of the egg, add a tablespoon of water to each muffin tin cavity. Pour it straight on top!

5. Bake the eggs for 10 to 15 minutes, or until the egg whites are set and the yolks are cooked to your liking. Runny yolks take around 12 minutes, while for firmer yolks, aim for around 14 minutes. The water will sit on top of the egg, so don’t mistake that for a runny egg white.

6. When the eggs are cooked to your liking, remove the pan from the oven and let it stand for a minute. Use this minute to hastily butter six pieces of toast. Slide a silicone spatula around each egg to release and carefully lever the poached eggs out with the spatula or a spoon.

7. Place the eggs on a piece of paper towel for a few seconds to soak up any residual water before serving. You’re done – eggs that are both delicious AND easy! Serve however you like, on toast with bacon and an extra dose of salt and pepper.