Oven Poached Eggs
Learn how to make perfectly poached eggs in less than 10 minutes in the oven using a full-proof tutorial and a muffin tin.
Serving12 eggs
Ingredients
- 12 eggs
- 12 Tablespoon water
- ½ teaspoon salt
- ½ teaspoon pepper
Equipment
Instructions
- Preheat your oven to 350℉.
- Pour 1 Tablespoon of water into each cup of a muffin tin.
- Crack one egg into each cup, making sure not to break the yolk.
- Bake for 8-10 minutes or until egg whites are no longer runny.
- Scoop out with a slotted spoon and pat dry with a paper towel.
Notes
Just like with regular cooking of eggs, timing makes all the difference. Here are a few things we noticed when making our poached eggs.
- If you like your yolks runny, stick with the 8-10 minute timeframe suggested in the recipe. Depending on how hot your oven is, this timeframe should be correct for just about any oven.
- If you like your yolks a little more set up, check them at 10-12 minutes.
- Don't be weary of the water rising to the top of the eggs after baking, and don't mistake it for egg whites. The pat dry step listed in the ingredients will get rid of this quickly.
- This recipe is for 12 poached eggs, but that may be way more than you need. We'd recommend just making what you or your family plan to eat, as these do not store very well in the fridge.
Nutrition
Calories: 63 kcal · Carbohydrates: 1 g · Protein: 6 g · Fat: 4 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 164 mg · Sodium: 160 mg · Potassium: 62 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 238 IU · Calcium: 26 mg · Iron: 1 mg