Buzz
The key is to use the oven as a gentle heat source, giving you more time, while the muffin tin's 12 divots provide individual spaces to shape each egg. If you’ve ever overcooked a poached egg by just a few seconds, or had the egg whites splatter when using the 'swirl' method, you know that maintaining perfect shape and doneness is the trickiest part of poaching.
By cooking 12 eggs in the oven, you won’t need to stand over a pot of water managing each egg individually. Oven poaching is hands-off, allowing you to focus on other meal prep (or even enjoy a mimosa). All eggs cook at nearly the same rate, so they’re ready for everyone at the same time.
Poaching all 12 eggs in the oven means you don’t have to constantly monitor them. They cook at a similar pace, and while they’re in the oven, you have time to prep other dishes or relax—ensuring everyone gets hot eggs without the stress.
Justin Chappele from Food & Wine demonstrates a smart way to poach eggs in this video:
Poaching eggs in a muffin tin made simple
Add 1 tablespoon of water to each muffin cup.
Crack one egg into each cup.
Place the muffin pan into the oven preheated to 350°F for 8-10 minutes.
Carefully use a slotted spoon to lift the eggs from the pan.
Before you remove the eggs, check their doneness. Pull the pan out and gently press the yolks with your finger (or nudge them with the tip of a rubber spatula). Depending on how you prefer your eggs, the whites should be set, and the yolk should range from soft and runny to firm. For a very soft egg, the whites may still be slightly wobbly, but the yolk will feel like a tiny water balloon.
If some eggs on the outside are done while others aren't, remove the cooked ones and place them on a plate. Return the uncooked eggs to the oven, but keep checking them every minute since they will cook quickly.
This method allows you to prepare enough eggs for a brunch gathering or to meal prep for the week. If you don’t need a full dozen, simply use a smaller muffin tin or leave some of the cups empty.
