{"id":708185,"date":"2018-06-20T23:58:18","date_gmt":"2018-06-20T23:58:18","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=708185"},"modified":"2024-10-15T12:09:41","modified_gmt":"2024-10-15T17:09:41","slug":"poach-eggs-in-a-muffin-tin","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/poach-eggs-in-a-muffin-tin\/","title":{"rendered":"We Tried the Muffin-Tin Method for Poaching Eggs\u2014Here’s What You Should Know"},"content":{"rendered":"

My family of four have a weekend tradition of making eggs Benedict at home, which was worth the trial-and-error of perfecting my poaching<\/a> (and the sink full of dishes after). I mean, cut through the middle of one of these open-faced bad boys and try to tell me that drippy yolk covered in hollandaise all over some Canadian bacon isn't worth a little cleanup. Plus, I am not about to skip out on a decidedly \"adult\" food that my kids actually adore.<\/p>\r\n

Cue the one-minute video on Facebook showing a test kitchen pro poaching eggs a dozen at a time in a muffin tin. Genius! It looked so simple. Let's see how it turned out.\r\nWhile you're at it, learn about microwave poached eggs<\/span><\/a>\u00a0too.<\/span><\/p>\r\n \r\n\r\n \r\n

Try #1: Total flop<\/h3>\r\n\"\"\r\n

I did as the professional did, pouring a little water into the muffin cups, adding an egg to each and set them in a 350\u00b0 oven for the recommended 8-10 minutes. At minute eight, they looked completely uncooked. Same at minute 10. I put them back in the oven for 2 more minutes.<\/p>\r\n

When I pulled them this time, the whites (and the yolks!) were fully cooked through\u2014totally overcooked. Major bummer. To add insult to injury, the egg whites were completely cooked on to the tin, making it super hard to clean. First I vowed to reserve my muffin tins for muffins only (OK, cupcakes, too) and stick with old-fashioned poaching, but then I thought better of backing down from the challenge of making poached eggs for a crowd. ( Find out how <\/b>Gordon Ramsay makes the perfect poached egg<\/a>.)<\/span><\/p>\r\n \r\n\r\n \r\n

Try #2: Success!<\/h3>\r\n\"\"\r\n

I tried to learn from my mistakes and was a little more careful this time. I measured the water for each cup (just one tablespoon, which seems small, but is enough!). I then coated the pan with nonstick spray, to help with cleanup. You could also grease the pan with shortening before adding the water.<\/p>\r\n

Again, I left them in the oven for 12 minutes which lead to a slightly harder poach. But this gave me a good baseline for replicating this another time\u2014I'm thinking 10-11 minutes is just perfect. And the cooking spray? It worked! It looked a little greasy going in, but it made the cleanup super simple.<\/p>\r\n

So what if they look a little like sea scallops? Maybe these eggs benedict<\/a> aren't as photogenic as the organic, elliptical shape of traditionally poached eggs, but they tasted every bit as amazing.<\/p>\r\n \r\n\r\n \r\n

Try #3: Perfection!<\/h3>\r\n\"\"\r\n

I liked it so much we had eggs Benedict for dinner tonight, featuring the leftover hollandaise from this weekend. That's a one-pan dinner, friends (check out these other one-pan dinners for more easy weeknight meals)<\/a>.<\/p>\r\n\r\n

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What I learned<\/h3>\r\n