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Foolproof Oven Poached Eggs

April 7, 2014 By Donna 13 Comments

Perfectly poached eggs will change your life. Or at least your brunch.

Oven poached eggs

The perfect tool for poaching eggs? Your oven!

Poached eggs are such a Julia thing to make, don’t you agree? Yet, they are the Achilles heel of many a home cook like myself.

So, when I had a group of women coming over for brunch, I wanted to go for the Oooh’s and Aaah’s. I wanted to serve Eggs Benedict with asparagus, but was afraid to attempt poaching eggs for 6 people. But, there is a really simple tool to use to make poached eggs almost effortlessly: your oven!

Turns out you can poach eggs perfectly in your oven! Yes, sorry Julia Child, but eggs just aren’t that easy to poach on the stove top. Even if you are a dedicated foodie like Deb Perelman at Smitten Kitchen, it’s still a complicated and arduous task.

I tried this technique as a test a few days before I wanted to serve them, and they came out perfect the very first time. Perfectly cooked whites. Perfectly oozy yolks. Perfect perfect. And as easy as cracking eggs into muffin tins.

Happy Brunch, Everyone!

PERFECT OVEN POACHED EGGS

2 cups water
6 large eggs

Heat an oven to 400 degrees. Bring about 2 cups of water to a boil, either on your stove top or in your microwave oven.

Pour about 2 tablespoons of boiling water into each tin in a muffin tin pan (regular or large size muffin tins work fine, just depends on the shape you like for your finished egg). Crack a large egg into each tin. Pour about 2 more tablespoons of water on top of each egg.

Bake in oven for EXACTLY six minutes. This will make your egg whites perfectly cooked, but your yolks still runny.

Serve immediately.

And some recipes to try once you have poached your eggs:

 Easy Poached Eggs, Stone Soup
Poached Eggs over Pasta, Skinny Taste
Poached Egg on Toast, Cookin Canuck

Filed Under: Breakfast Tagged With: easy poached eggs, foolproof poached eggs, how to poach eggs, never fail poached eggs, poached egg

« Beet Deviled Eggs
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Comments

  1. David says

    November 5, 2017 at 3:50 am

    The top of the eggs will not be in water, or be steamed, they will be baked on top?

    Reply
  2. Reed says

    April 17, 2016 at 8:25 am

    It worked but next time I’m spraying non-stick and using 1.5 TBS water top and bottom. There was too much hot water. I would also loosen them with a knife. I just assumed they would come out easily but they didn’t.

    Reply
    • Donna says

      April 17, 2016 at 9:55 am

      Thanks Reed – good tips!

      Reply
  3. Jennyphyr says

    October 3, 2015 at 10:30 am

    6 minutes at 400 and not even close!

    Reply
  4. Kathryn says

    February 2, 2015 at 8:41 am

    i followed the directions perfectly and they were an epic fail….. So disappointing.

    Reply
    • Donna says

      February 2, 2015 at 3:02 pm

      SO sorry Kathryn – I have made these a number of times and they have always worked for me.

      Reply
    • Laura C says

      March 8, 2015 at 11:10 am

      Hi Kathryn,

      I think if you are using standard size muffin tins, 4 Tablespoons might be too much water. I tried the recipe this morning in my standard sized tin and found there was too much water left over. Next time I will try with maybe 2 Tablespoons of water (1 on bottom, 1 on top).

      Hope this helps! :)

      Reply
  5. Kevin says

    November 6, 2014 at 7:33 am

    I assume the eggs are at room temperature? Do you preheat the muffin tin a little? My house is very cold in the winter!

    Reply
  6. Rick Lopez says

    September 7, 2014 at 10:22 am

    You do know Julia invented this method actually. She makes them in a pan of water on the stovetop OR oven, using glass or ceramic Ramekins. It’s under the video “Elegance with Eggs” on youtube (an episode of Julia’s show). https://www.youtube.com/watch?v=zS2-eyhlRA4

    Reply
    • Donna says

      September 7, 2014 at 10:32 pm

      Thanks Rick – did not know. That JC was a genius!

      Reply
  7. Candace @ Cabot says

    April 10, 2014 at 4:26 pm

    Thank you for this…I LOVE poached eggs and I always mess them up!

    Reply
    • Donna says

      April 11, 2014 at 1:33 pm

      I was shocked at how easy this method is – and how perfectly the eggs turned out. DO try!

      Reply

Trackbacks

  1. Marge Burkell – 21 Creative, Mouthwatering Low Carb Poached Egg Recipes says:
    October 9, 2014 at 6:11 am

    […]  an easier way to cook lots of poached eggs at once try baking them! […]

    Reply

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