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Genius Trick For Perfect Oven Poached Eggs

Foolproof poaches eggs

One of my favorite brunch staples is Eggs Benedict. The combination of creamy hollandaise and tender poached eggs is just irresistible! But I can count on one hand the number of times I’ve attempted to make poached eggs at home. Making poached eggs is a tricky thing to do at the best of times, and making enough of them for the whole family seems downright impossible! But I recently came across a method of poaching eggs that claimed to be “foolproof,” so I thought it would be a good time I gave poached eggs another try!

Rather than cooking the eggs in a pot, this method utilizes a muffin tin. My eggs turned out great, and it was easy to make several poached eggs at once. Armed with my newly discovered poached eggs method and my simple blender hollandaise sauce, I’m ready to put Eggs Benedict back on our breakfast menu!

Foolproof Poached Eggs

Foolproof Poached Eggs

  • Muffin pan, preferably non-stick
  • Cooking spray
  • Eggs
  • Water
  • Vinegar (optional, see note below)

Foolproof Poached Eggs

Start by spraying your muffin pan with cooking spray.

Foolproof Poached Eggs

Add a tablespoon or so of water to each of the cups.

Foolproof Poached Eggs

Then crack an egg into each of the cups in your muffin pan (or just as many eggs as you want to make).

Foolproof Poached Eggs

Bake the eggs in a 350 degree oven for 13 to 15 minutes. You want the egg whites to be firm, and the yolk should still jiggle a bit when touched. (The eggs may appear underdone when you take them out of the oven, but that’s just the extra water floating on the surface of the eggs. No need for alarm!)

Use a slotted spoon to scoop the eggs out of the pan. If you have a nonstick muffin pan, the eggs should come out easily.

Note: If you don’t have a nonstick muffin pan, you may want to add a bit of vinegar to the water in the cups, which will help congeal the egg whites and make them easier to scoop out of the pan. Use one teaspoon of vinegar to every 6 tablespoons or so of water. Just mix the water and vinegar together in a small bowl, then distribute the mixture evenly between your muffin cups.

Foolproof poaches eggs

Not only can you use these poached eggs as the start of your Eggs Benedict, you can also put them on a salad, over polenta, on asparagus, in ramen, and even on sandwiches. Happy brunching! :-)

Foolproof poaches eggs

Here’s another poached egg hack! I can’t get enough of them! :-)

YouTube video

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  • I use the traditional pot method every morning to make poached eggs. The key is Vinegar EVERY time. I think the muffin tin would work but it takes so much longer.

  • Hey Jillee,

    Great method! I’ve found that when poaching in the traditional way, the key to perfect eggs is to use a really deep pot, it’s a tip I picked up from a chef friend of mine. I’m not too sure why it works, but it does.

    Thanks for sharing :-)

  • Thanks, Jillee. Eggs Benedict is one of my all time favorites, but I always had trouble with the poached eggs. Love the hands off idea and can’t wait to try it.

  • This is a wonderful idea, and OBVIOUSLY, a person can adjust accordingly (such as using a smidge of olive oil in place of PAM).

    Jillee, I appreciate the effort and passion you bring to this lovely blog. Keep on keeping on. ❤️

  • This looks so yummy. It reminds me of something my Mom used to fix for us kids growing up. I. think we called them egg mcmuffins. You take the English muffins , cut them in half and toast them. Then spread a layer of cream cheese,put thin ham on top , then top it off with scrambled eggs. I may have to try this method of poaching eggs.

  • Thank You Jillee for another fantastic idea/recipe! This will be so handy when I want to make Eggs Benedict for my visiting family and friends. Eggs are all done at once so easily. Will be a breeze to whip up our favorite Hollandaise sauce while these are baking!
    For those of you that might be interested in my Microwaved Hollandaise Sauce that I have been making for about 40 years: Original recipe is 4 egg yolks, broken and stirred 1/3 c. butter: melted, 1/3 c. whipping cream
    (I use half n half), 2 TBSP lemon juice, 1/2 tsp dry mustard, 1/2 tsp salt. Whisk together until blended. Microwave on high. Every 15 seconds stir, scraping away from sides and mixing well. Continue to microwave and stir until desired thickness. If it starts to curdle, put in bowl of cold water as quick as possible and stir. This recipe can be doubled. Good on asparagus also!

    • As for just my husband and myself, or just me….I think it would still be nice to just use a couple spots in a small muffin pan while I’m preparing rest of meal. Thank You for all you caring do for us!
      As a footnote, having a little get together with a couple people to make another years supply of your wonderful laundry soap. LOL We all “pulverize” our Fels Naptha soap in my Montel Williams power blender after nuking the chunks. Makes it so quick and easy, no grating!

      • Thank you Barbara! Having a laundry detergent party is a great idea! How fun :-)

    • Wow thank you. I’ve only had this sauce possibly 2 times and it’s good. Have to try your method and the baked poached eggs. Nice lunch idea .

  • Love this idea! Last time I made “foolproof” poached eggs, turned out they weren’t foolproof after all. This looks so much easier than straining the eggs and trying to keep that water swirling!

  • Maybe for a ‘crowd.’ It’s just me and that would take way too long. I use a plastic egg poacher in the microwave for about 2 mins at 50% heat. Or with Jillee’s recipe I would have to use one of those flexible plastic muffin pans in the microwave. :-)

  • When I would come home for a holiday,my Mother would make me pouched eggs before going to the train station. I looked forward to it every time. What a treat as when I tried them ,they turned out awful. I am looking forward to trying them. Thank you.

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