Poaching eggs has never been easier with this hack for making them in a muffin tin in the oven! Oven Poached Eggs turn out perfectly and are the best way to serve poached eggs to crowd!
Use these poached eggs for Mexican Eggs Benedict or Sweet Potato Hash. Or serve with Oven Baked Bacon, French Toast, Whole Wheat Pancakes, for a delicious breakfast.
Oven Poached Eggs
Poached Eggs are not hard to make, but they can be a bit finicky.
The water has to be the perfect temperature. The water must be swirled as cracked eggs are gently lowered into the swirls.
It can easily turn into a frustrating event.
But poaching eggs does not need to be frustrating!
By poaching eggs in the oven, you can perfectly poach eggs with ease.
Not only is it the easiest way, but this method for poaching eggs in the oven is also the best way to make poached eggs for a crowd.
How To Poach Eggs in the Oven
Step One: Prepare Eggs
- While NOT necessary, feel free to lightly grease a 6-12 cup muffin tin.
- In each muffin cup, add in 1 tablespoon water–even if you are NOT making a full batch. Adding water to the empty muffin cups will help the pan to not scorch in the oven.
- Crack one egg into each muffin cup, for as many eggs as you would like to poach.
Step Two: Bake Eggs
- Place eggs into an oven that has been preheated to 350 degrees.
- Bake for 11-13 minutes.
- 11 minutes, yolk is very runny and egg whites are just about set.
- 13 minutes, yolk is runny, but beginning to set around edges and eggs whites are completely set.
Step Three: Serve Poached Eggs
- Using a spoon, gently scoop out the poached eggs at an angle, allowing the water to drain off the poached egg.
- Serve immediately.
A Few Important Tips for Poaching Eggs in the Oven
- Every oven is different, therefore your oven may take a bit longer or less time for cooking eggs. I suggest starting at 11 minutes. Remove eggs from oven, gently spoon an egg out of the muffin tin to test to see if whites and yolks are set. If not, cook for 1-2 minutes longer. Make notes for the next time you poach eggs to get the timing correct for your oven.
- The water will rise as the eggs poach, making it appear that the eggs are not set, so do not be fooled by that! Gently spoon egg out of muffin tin to assess if eggs are poached correctly.
- These poached eggs have the same consistency as traditional poached eggs but do not LOOK identical. They are a bit flatter but taste just as good.
Favorite Egg Recipes
- Instant Pot Hard Boiled Eggs
- Green Chile Egg Casserole
- Asparagus Frittata
- Overnight Ham and Egg Breakfast Casserole
Oven Poached Eggs
Poaching eggs has never been easier with this hack for making them in a muffin tin in the oven!
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Servings: 6
Calories: 63kcal
Ingredients
- 6 eggs
- 6 tablespoons water
Instructions
- Preheat oven to 350 degrees F. In each muffin cup, add in 1 tablespoon water–even if you are NOT making a full batch. Adding water to the empty muffins cups will help the pan to not scorch in the oven.
- Crack one egg into each muffin cup, for as many eggs as you would like to poach.
- Bake for 11-13 minutes. 11 minutes, yolk is very runny and egg whites are just about set; 13 minutes, yolk is runny, but beginning to set around edges and eggs whites are completely set.
- Using a spoon, gently scoop out the poached eggs at an angle, allowing the water to drain off the poached egg.
- Serve immediately.
Notes
- Every oven is different, therefore your oven may take a bit longer or less time for cooking eggs. I suggest starting at 11 minutes. Remove eggs from oven, gently spoon an egg out of the muffin tin to test to see if whites and yolks are set. If not, cook for 1-2 minutes longer. Make notes for the next time you poach eggs to get the timing correct for your oven.
- The water will rise as the eggs poach, making it appear that the eggs are not set, so do not be fooled by that! Gently spoon egg out of muffin tin to assess if eggs are poached correctly.
Nutrition
Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg
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These worked amazingly well – I will try a silicone muffin tray next time as it took a bit of time to clean my normal muffin tin. Perfect way to do it when you have a few people to feed and they are all cooked the same without the guessing!
A silicone muffin tin is a great solution to the cleaning issue Nina! Thanks for sharing your results!
Thank u for the specifics! I hasn’t thought about water on top looking like uncooked egg so first time I tried this I overbaked. Your directions are excellent thx! P:)
I am so glad you had success with this method Paula!
These worked so well but only prob was nightmare to clean muffin tray. After a little experimenting I found rubbing a little oil around muffin tray first worked great and clean up was a breeze…
Great tip Jarvis! Thanks for sharing! I also love using silicone muffin tins as well for easy clean-up.
Can these eggs b refrigerated and reheated for a quick breakfast before school
Hi Sharon, they can be refrigerated for 2 days, but when reheated the yolk may set.
I tried this method and will admit I need to tweak the timing . I was hoping for a film on top of yolk so I kept in oven for 12 1/2 mins. Def cooked through firm but still tasty. Is there a way to get that film I usually get by spooning boiled water over top of the egg ?
Hi Sue, the same film will not be able to be achieved for this recipe–but the results of the runny yolk are achieved.
What?? I had no idea you could poach an egg in the oven!
I am guessing by your rating, you tried this method and loved it!
This recipe was so easy and delicious! Your directions were right on!
YAY! I am glad you were able to nail poached eggs using this hack.