If you want a quick and easy way to make poached eggs for a crowd, then break out your muffin tins − this method is for you!
Don’t be intimidated by the name—this recipe doesn’t require swirling water in a pan with vinegar to poach your eggs. Quick, easy and almost too good to be true, these perfect poached eggs are baked in the oven in a muffin tin.
With the same delicious taste and texture of traditional poached eggs, the only difference is the shape, which resembles a muffin cup’s rounded, tall shape.
Poaching your eggs
There are a few variables that play a role in your perfectly poached eggs.
Egg size: The larger the egg, the longer it will take to poach. We use large eggs. A smaller egg may take 45–60 seconds less to cook.
Initial egg temperature: A chilled egg that’s right out of the fridge will take a tad longer to cook than an egg that’s come to room temperature. Typically speaking (and for this recipe), we use eggs straight out of the fridge.
Heat retention of the muffin tin you use: Thicker muffin tins, made with denser materials, tend to take a tad longer to heat and retain heat longer than thinner muffin tins.
Heat output of your oven: Every oven is slightly different and may take a tad longer or shorter to poach your eggs. Start at 11 minutes and test to see if your egg whites have set.
- 11 minutes: Generally speaking, your yolk is very runny and the egg whites have just started to set.
- 12 minutes: The yolk is thick and runny and the white is mostly set.
- 13 minutes: The yolk is set but tender and the white is set.
When poaching your eggs, the water will rise around each egg, making it appear as though it’s not set. The best way to assess if they’re poached to your desired consistency is to gently spoon them out of the muffin tin. If they’re not set, cook for an additional 1–2 minutes. Pro tip: Make a note for next time. Write down the exact time it took (for your oven), as well as the size of egg used and the general temperature of the egg (straight from the fridge or room temperature).
How long they remain in the muffin tin: Remove your eggs from the muffin tin as soon as you take them out of the oven. Otherwise, your eggs will continue cooking even after you’ve taken them out of the oven.
Making this recipe for a crowd
This method allows you to make up to a dozen poached eggs without the stress and effort that the traditional method requires. These poached eggs come together quickly and easily, making it the PERFECT simple, yet elegant, breakfast for a crowd.
Some great ways to eat your poached eggs
- An open-faced egg sandwich (on a toasted piece of bread with baby arugula, heirloom tomatoes, fresh basil, garlic, and burrata cheese)
- On avocado toast
- On a toasted bagel with cream cheese, smoked salmon, and capers
- In a bowl of ramen
- On a toasted English muffin with chipotle mayonnaise, avocado, and crispy bacon
- On a bowl of warm farro and asparagus
- On a juicy burger
- With warm pita bread, sautéed spinach, and a dollop of Roasted Red Pepper Hummus or Creamy Cucumber Yogurt Sauce
- Easy Southwest Eggs Benedict with Avocado Hollandaise
- Preheat oven to 350 degrees. Lightly grease muffin cups in a muffin tin for however many eggs you will be poaching. Add 1 tablespoon of water into each muffin cup (even if you’re not making a whole batch). Crack one egg into each of the greased muffin cups. If you’re not a fan of cracking your eggs directly into the muffin cups, you can also crack them into a small bowl then pour them in.
- Place eggs in the oven and bake for 11-13 minutes (see notes above regarding variables that affect cook times). When poaching your eggs, the water will rise around each egg, making it appear as though it’s not set. Don’t let this fool you.
- Once cooked, run a small rubber spatula or butter knife around each egg. It should then easily pop out of the muffin cup, leaving the water behind.
Keywords: Poached Eggs, Breakfast