We love poached eggs and the easiest method I have found so far came from America's Test Kitchen to poach 4 eggs at once (I blogged about it here). We have been using the ATK method since last year but I have found it was difficult to poach eggs for a large crowd. If you have made eggs benedict for brunch, you know how time consuming it can be to poach eggs for a crowd.
We made eggs benedict for breakfast this morning using this tip. This tip is an easy, efficient and stress-free way to poach up to 12 eggs at once. Hakuna Matata.
The texture and taste is the same as pan poaching. The only difference is the eggs take on the shape of the muffin tins (which, if it is an issue, can be easily remedied by pouring the hollandaise sauce over the eggs). For those catering to guests who like their eggs differently, leave the eggs in the muffin tin for a few extra minutes for more well done eggs (take those out last).
Special Equipment: Muffin tin
Ingredients
Eggs
Cold Water
Directions
1. Preheat the oven to 350 degrees F.
2. Place 1 tablespoon of cold water into every muffin tin (even if not using to prevent the pan from burning).
3. Crack an egg into the muffin tin. I prefer The Kitchn's tip to crack the egg into a ramekin first (in case any shells fall in) and then pour the egg into the muffin tin.
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| Add a tablespoon of water to each muffin tin to prevent the pan from burning. |
4. Bake for 11 minutes for soft runny yolk and 13 minutes for well-cooked yolk. Scoop the egg out of the muffin tin with a spoon. Note: The eggs will continue to cook a little more in the pan after you take it out of the oven.
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| Top off with homemade hollandaise sauce (recipe here) |
Source: Food and Wine, The Kitchn
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