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How to Make Poached Eggs in the Oven

This method is so quick and easy… it makes making poached eggs a snap!... It also adds the possibility of serving them for a crowd…. while they’re in the oven… reheat made-ahead sauce… toast English muffins and prepare plate for serving… even make breakfast potatoes in a skillet…. you can have a terrific breakfast and serve a small crowd.


The time for cooking these is a range… 15-20 minutes… it will depend on how you like your eggs and how your guests will like them… 15 minutes will have a bit of runny white and a nicely runny yolk… as the cooking time increases… the egg white becomes less runny and so does the yolk.

If you like a solid white and a fairly runny egg yolk… about 17 or 18 minutes is what you are shooting for… 20 minutes will give you a solid egg white and egg yolk… the yolk will be cooked but still a little soft… a hair away from hard boiled…. I hope that helps.

Beware… when looking at the eggs and trying to decide if they are done enough for you… the water will have risen to the top… so it may look like the white is very runny when it is not… I really hate to say this… but you will need to try this out for yourself… everyone likes eggs differently and you have to find what you like best…. I like it at 17 minutes.

Use a non-stick muffin tin for best results.

I like to break the eggs into a small custard cup then pour them into each muffin “well”.

You must use a muffin tin for standard size muffins. Make 1 or 24 .. the directions and time will be the same...

You have to try this... it is so easy... I may never use my poacher again!

All you need:

Standard size muffin tin
Spray cooking oil (butter flavor preferred)

All you need to do:

Preheat the oven to 350 degrees F.

Spray each muffin “well” with cooking oil… spray as many as you need… 1 egg to each.

Add 1 tablespoon water to each muffin well to be used.

Drop one egg into each well.

Bake for 15-20 minutes, depending on preferred doneness.

To remove poached eggs easily… simply use two soup spoons… the eggs should flip easily onto one spoon when pushed by the other.


Cynthia Elliott July 20, 2014 at 9:42 AM  

Used this method to make eggs for McMuffins...17 mins was perfect...yolk was done, yet soft.

Barry January 21, 2015 at 12:48 PM  

Excellent method..it works a treat. :)


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