Perfectly poached eggs will change your life. Or at least your brunch.
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.
And some recipes to try once you have poached your eggs: