Saturday, 1 May 2010

Poached Eggs in the Oven

I first read about this technique for poaching eggs in the oven, in a muffin tin about a month ago at Well Preserved, and was very excited to try it. I love a good poached egg but I have never managed to cook them so that they stayed more-or-less together, try though I might. Now I can get them to not just hold together but turn out in a neat circle. Ha!

Poached eggs are an excellent light lunch or supper on top of steamed seasonal vegetables - spinach and asparagus come to mind at the moment - and a slice of buttered toast underneath wouldn't go amiss. They will also now fit very nicely on top of an English muffin.

however many eggs you would like
15 minutes - 5 minutes prep time

Eggs Poached in the Oven
boiling water

Lightly butter or oil a muffin cup for each egg to be cooked. Preheat the oven to 400°F. Boil some water; I think it's best to do it in a pot rather than in a kettle so that you can ladle it on and disturb the eggs as little as possible.

When the water boils, put a couple tablespoons worth into each prepared muffin cup. Break an egg into each prepared muffin cup, and top with another ladleful of boiling water.

Put the muffin pan in the oven and bake (poach) the eggs for 7 to 11 minutes, depending on how firm you would like them to be, with 7 minutes producing a quite soft egg and 11 minutes producing a solid egg.

Lift them out of the muffin cups with a slotted spoon, allowing them to drain, and proceed on your eggy way.

Last year at this time I made Fasta Pasta Salad.


Joanne said...

I've never tried poaching eggs before and I have to admit I'm kind scared. This method looks failproof though!

returnoninspiration said...

thanks so much for the shoutout and glad you enjoyed it - they look awesome! Add a hollandaise sauce to your eggs and asparagus a la benedict and it's also an awesome combination (had one once served on a deep fried potato hash brown instead of a bun that still haunts me :))

Ferdzy said...

Joanne, they're not hard - mine are just usually not very beautiful. But perfectly tasty. And this was a very simple technique.

Return, thank YOU! And mmm... I don't know that I love hollandaise, but I'll certainly eat anything that has hash browns.