Description
Learn how to poach eggs in the oven using a muffin tin for perfectly cooked eggs every time. This easy, no-fail method is ideal for brunch, meal prep, or feeding a crowd without standing over the stove.
Ingredients
-
12 large eggs
-
24 tablespoons water (2 tablespoons per muffin cup)
-
Nonstick cooking spray or olive oil
-
Salt and black pepper, to taste
Instructions
-
Preheat the oven to 350°F (175°C).
-
Prepare the muffin tin by lightly greasing all 12 cups with nonstick spray or oil.
-
Add water – Pour 2 tablespoons of water into each muffin cup.
-
Crack the eggs – Crack one egg gently into each cup on top of the water.
-
Bake for 10–13 minutes depending on desired doneness:
-
10–11 minutes for runny yolks
-
12 minutes for medium
-
13 minutes for firmer yolks
-
-
Remove carefully using a spoon or spatula. Season with salt and pepper. Serve immediately.
Notes
-
Use room-temperature eggs for more even cooking.
-
For easier release, run a spoon gently around the edge before lifting.
-
These are perfect for Eggs Benedict, breakfast sandwiches, salads, or meal prep.
-
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in warm water.
- Prep Time: 5 MINUTES
- Cook Time: 10-13 MINUTES
- Category: BASICS, Breakfast
- Method: BAKED
- Cuisine: American