Oven Poached Eggs

 

 

At the weekend, I always like to cook something a bit special for my breakfast.  Something that I wouldn't normally cook during the week. This usually means eggs on one way or another.

I love poached eggs, but they can sometimes bit a bit fiddly to get right, what with having to create a swirl in the water to drop the egg into, etc.  If you don't get it just right, they can split apart and thread out a bit, not being exactly ideal, appearance wise. Regardless of the taste.

 

Also, if you have a whole houseful of people to cook poached eggs for, you can stay chained to the stove for much longer than you want to be, getting them all cooked.

This easy and simple oven poaching eggs technique gets rid of all of the hassle and wonder.  You can easily bake as many or as few as you want to serve.   Today I have poached only two, but you can do 12, or 24 or even 36 or 48, depending on however many muffin tins you use and how many people you are feeding! 

 

That makes this the perfect recipe for poached eggs to use for when you are on your own, or just two people or if you have a whole crowd of people in the house eager to be fed!

And, if you time it correctly, they can all be cooked according to each person's preference!  Poached eggs have never been easier!

 

I adapted the recipe and the technique from one that I found on a page called  A Mindful Mom.    It is such a simple thing and guarantees perfectly poached eggs every single time!

Cooking good and delicious food does not have to be complicated or frustrating!  This is one of those recipes that will have you scratching your head and wondering why YOU didn't think of this before!

 

WHAT YOU NEED TO MAKE OVEN POACHED EGGS

Its simple really.  You need an oven.  A muffin tin. Some water.  Eggs, of course!  It is not rocket science. 

 

I like to use large free range eggs.  I refuse to support an industry which cages hens and prevents them from living a long and happy life. 

I want my eggs to come from happy hens. Hens which have been allowed to roam and breathe in fresh air.  To peck the ground and scratch about.

I know that you can pay a bit more for free range eggs in the shops, but it is a price I am willing to pay.  I can feel good about using them.

  

In the summer months I buy them from a place just around the corner from me. You can actually see the hens running around the yard.  Happy eggs, from happy hens.  Its a good thing.

HOW TO OVEN POACH EGGS

Its really not that hard at all.  You will be amazed!  This will be your go-to recipe for poached eggs from now on!

Preheat the oven to 350*F/180*C/ gas mark 4. Butter two cups/receptacles in a muffin tin really well. Place 1 TBS of water to each muffin cup in the tin, even if you are not making a full 12 eggs. (This helps to prevent the tin from buckling.)

Crack one egg into each of the two buttered cups.

 

Bake in the preheated oven for 11 to 13 minutes. At 11 minutes, the yolk is very runny and the whites are just about set. At 13 minutes the yolk is runny, but beginning to set around the edges with the white being completely set.

Use a spoon to gently scoop out the poached eggs, one at a time. Do it at an angle so that the water drains off the poached eggs.  Serve hot.

 

NOTES  AND TIPS

Oven temperatures can vary somewhat, so it may take a bit longer, according to your own oven. I do recommend checking right at 11 minutes. Gently spoon the egg out to test to see how set the egg is. If not, cook for 1 - 2 minutes longer.

The water rises in the oven temperature as the eggs cook. This may make it appear that the eggs are not set, but don't be fooled by it. Check as above if you are not sure.

These eggs do not store or reheat well, so only do as many as you need.

You can make up to twelve poached eggs this way, which makes it the ideal way to poach eggs for a large group.

If you like and are cooking for a much smaller group, you can use individual ramekins to cook these eggs. Just pop the buttered ramekins onto a baking tray, butter, add the water and the eggs as per the recipe.  Easy peasy! 

 

I was really pleased with how my eggs came out.  I am not overly fond of really runny eggs, so I did them for the longer time.  As you can see they were a bit jammie in the center, but not overly runny.  Perfect for me.  That's how I like them.

I served them with hot buttered toasted sour dough bread and they were gorgeous.  I was one very happy gal.  These would also make a lovely light supper if you were so inclined!

Here are some tasty ways to use poached eggs that you and your family might also enjoy!

ANYTHING HASH AND PERFECTLY POACHED EGGS -  The hash is composed of whatever you happen to have in the refrigerator that needs using up. No waste here.  Cooked slow at first over low eat just until your vegetables get crispy tender. The  temperature is then turned up and they are caramelized a bit, ready to top with a perfectly poached egg.

EGGS BENEDICT -  All the elements of a delicious and simple breakfast . . . ham, poached eggs, and toasted muffins . . . slathered with a rich, indulgent and buttery sauce . . . what's not to like about that! This is a real favorite breakfast.

Yield: 2

Author: Marie Rayner

Oven Poached Eggs

Prep time: 2 MinCook time: 11 MinTotal time: 13 Min

Easy and delicious. You can control the "doneness" of your eggs according to the time. Poached eggs have never been easier.

Ingredients

• 2 large free range eggs
• 2 TBS water

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter two cups/receptacles in a muffin tin really well. Place 1 TBS of water to each muffin cup in the tin, even if you are not making a full 12 eggs. (This helps to prevent the tin from buckling.)
2. Crack one egg into each of the two buttered cups.
3. Bake in the preheated oven for 11 to 13 minutes. At 11 minutes, the yolk is very runny and the whites are just about set. At 13 minutes the yolk is runny, but beginning to set around the edges with the white being completely set.
4. Use a spoon to gently scoop out the poached eggs, one at a time. Do it at an angle so that the water drains off the poached eggs.
5. Serve hot.

Notes

Oven temperatures can vary somewhat, so it may take a bit longer, according to your own oven. I do recommend checking right at 11 minutes. Gently spoon the egg out to test to see how set the egg is. If not, cook for 1 - 2 minutes longer.

The water rises in the oven temperature as the eggs cook. This may make it appear that the eggs are not set, but don't be fooled by it. Check as above if you are not sure.

These eggs do not store or reheat well, so only do as many as you need.

You can make up to twelve poached eggs this way, which makes it the ideal way to poach eggs for a large group.

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