Do you Love Poached Eggs? Hate to Make them? Try This Hack
If you’re anything like me, you love poached eggs but hate to make them. Do you add vinegar, or not? Do you stir, or not? And let’s not get started on the hollandaise sauce! Thankfully, I came across this handy, dandy, no fuss, no muss kitchen hack for foolproof poached eggs every time. But first, a back story…
My breakfast splurge is certainly Eggs Benedict; the Lobster Eggs Benedict at Blue Heaven restaurant in Key West, Florida, is simply sublime!
Another cherished choice is an egg poached in soup, usually Puerto-Rican or Asian inspired, but it doesn’t have to be. Back in the day, many a Campbell’s soup was kicked up a notch by dropping an egg in it.
Poaching an egg in soup is super simple: Prepare whatever soup you like, once done, with the soup still simmering, gently crack an egg in the center, cover the pot, and wait 3 minutes for a soft poached egg adding any further time for desired done-ness.
Traditional poached eggs aren’t difficult to make either, however they do require timing. It takes a bit of practice before you get the hang of it. I’ve made them many times and some batches come out perfect, while other batches don’t.
Having recently moved I’ve had to get acquainted with my new stove and I’m not quite there yet, but Its OK!
That being said, I came across a pretty cool poached egg hack, and I’d love to share it with you.
I hope it works out for you and if you have any similar cooking tips you’d like to share, please shoot me an email, #Perpetual Student.
BREAKFAST IS SERVED
I apologize for the lighting but I was hungry and didn’t have time to stage! LOL
Be Well!
Cynthia
385Life
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Poached Eggs Hack
How to poach eggs in the oven. You will need a 12-muffin baking tin. Optional Tool: medicine dropper. Cooking Time is approximate, dependent on your desired done-ness and/or oven time.
- 1 Egg, or as many as you want to fill your muffin pan with
- 1 Tbsp Water (per egg)
- 1 Drop White Distilled Vinegar (optional)
- 1 Spritz Cooking Spray (like Pam) (per egg)
Preheat Oven to 350 degrees.
Apply a tiny spritz of cooking spray into any muffin receptacle that will receive an egg. This will assist in the clean up process afterward.
Place 1 tablespoon of water inside each receptacle being used.
Optional: using a medicine dropper, add a drop of white distilled vinegar. Vinegar is used in the traditional method to help bind the whites together, can’t hurt here either!
Crack an egg into the receptacle(s).
Place muffin tin in the oven and bake for 10-15 minutes depending on your preferred done-ness.
TIP: my perfectly poached eggs required 12 minutes and immediate removal from the tin, or 10 minutes and it can remain in the tin while I toasted my bread.
There will be a small amount of water on top of the egg which you can drain off, then using a rubber spatula for assistance, give the eggs a gentle prod. It will slide right out of the tin.
Buen Provecho!
