Is It Worth Making Poached Eggs In A Muffin Tin?

Poached eggs are notoriously difficult to master. The pros on food YouTube make it look so easy with their whirlpools of simmering water, their slotted spoons, and their words of reassurance, but if you're just starting out, the process will probably yield a soupy mess of egg-strewn water. With so many ways to prepare an egg, you wouldn't think forgoing a single method would be a big tragedy, but it is. Poached eggs are a silky, plump, oozing revelation that everyone should get to experience at home. 

If you've been struggling to nail down the traditional technique, don't give up on poached eggs just yet. Instead, break out your muffin tin. It'll serve as a stand-in for a pot of water, and while it might not yield exactly the same result as the delicate topper of restaurant-style eggs Benedict, it'll still be delicious. More importantly, it requires very little expertise. 

To make poached (or, more accurately, poached-style) eggs in a muffin tin, start by preheating your oven to 350°F. Add a tablespoon of water into the empty spaces in the tin and carefully drop in your raw eggs, hitting them with a little salt and pepper. Check on them after 10 minutes or so (it's okay if they still look a little wet) and let them rest for three minutes longer. Since everyone's ovens are a little different, it's worth testing one egg to determine your perfect cooking time before cracking the rest. 

How do they measure up against standard poached eggs, you ask? When Southern Living's Kaitlyn Yarborough tried the method, she called it "a perfect cross between a poached egg and an over-medium skillet egg." Unlike a traditional poached egg, whose yolk is barely visible beneath the membrane of the cooked egg white, the muffin-tin eggs show their yellow centers loud and proud. Yarborough also notes that their molded shape makes them a perfect match for sliding onto toast. 

The concept of poaching eggs in a muffin tin might sound like a singularly clever idea, but it's not so wild when you consider the multitude of ways to prepare baked eggs. If you think about it, the muffin tin is nothing more than a big-batch alternative to baking eggs in individual ramekins. 

Both versions are great when you're making toast, but if you're in the mood for something a little more involved, try cracking an egg into any savory breakfast dish you're already throwing in the oven. Making roasted potatoes with peppers? Make some room for eggs. Looking to use up some leftover tomato sauce? Do like the Romans do (literally) and bake an egg in a layer of marinara. 

If you don't feel like improvising, follow a recipe for an egg-centric classic like shakshuka (or its Italian counterpart, eggs in purgatory) or Turkish menemen.