Oven Poached Eggs Recipes

OVEN POACHED EGGS

Steps:

• Preheat oven to 350 degrees F. For easier clean-up, grease each muffin cup. Then add 1 tablespoon water to each muffin cup-even if you are NOT making a full batch. Adding water to the empty muffins cups will help the pan 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, the yolk is very runny and egg whites are just about set; 13 minutes, the yolk is runny, but beginning to set around edges and egg 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.

OVEN POACHED EGGS

Steps:

• Place 1 T water in muffin pan Add egg Bake for 13-15 minutes at 350 1. Poach 12 eggs at once using a muffin pan: Preheat oven to 350 degrees. Pour 1 tablespoon of water in each cup of a muffin pan and then gently crack the eggs into the cups. Bake for 13 to 15 minutes, until the whites are set but the yolks are runny. Using a small slotted spoon, transfer the eggs to English muffins, toast or salad.

POACHED EGGS IN A MUFFIN TIN

Steps:

• Preheat the oven to 350 degrees F.
• Pour about 1 tablespoon water into each cup of a 12-cup muffin tin, then crack an egg into each. Bake until the whites are set and the yolks are cooked to the desired runniness, 10 to 15 minutes.

PERFECT POACHED EGGS

Steps:

• Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
• TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
• Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
• Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
• Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

POACHED EGGS

Steps:

• Fill a large saucepan with about 4 inches of water. Add salt, and bring to a boil. Reduce heat to medium. Break one egg at a time into the water. Using a spoon, gently spoon the egg whites over the yolks.
• When the eggs begin to become opaque, remove them from the saucepan with a slotted spoon. Drain on a paper towel-lined baking sheet. The eggs may be made a day in advance, and stored in cold water in the refrigerator. To reheat, place in a saucepan of simmering water until heated through.

OVEN POACHED EGGS, WITH HERBS

Steps:

• Use a shallow single servce baking dish, place the all ingredients except eggs, and micro wave 2 minutes.
• Remove from micro wave, add eggs and place under pre heated broiler, on high for 6 to 9 minutes (depending on how done you like your eggs).
• Remove and enjoy.

PERFECT POACHED EGG

Steps:

• Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
• Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
• When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
• Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.

EASY POACHED EGGS

Steps:

• In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
• Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
• Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.

FOOLPROOF POACHED EGGS

Steps:

• Fill a large saucepan with 2 to 3 inches of water and bring to a simmer. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer.
• Crack an egg into a small cup. Place cup near the surface of the hot water and gently drop egg into the water. Repeat with remaining eggs. Turn off heat, cover, and let sit until whites are set, 4 minutes. Lift eggs out of pan with a slotted spoon. Season with salt, pepper, and dill.