Oven Poached Eggs Recipes

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.

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.

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.

Steps:

• Pour water into a microwave-safe cup or bowl; add vinegar. Cracks eggs into the cup.
• Cook eggs in the microwave for 1 minute 20 seconds. Drain.

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.

Steps:

• Preheat your oven to 350 degrees.
• Pour 1 Tablespoon of water into each cup of a muffin tin.
• Crack one egg into each cup, making sure not to break the yolk.
• Bake for 8-10 minutes or until egg whites are no longer runny.
• Scoop out with a slotted spoon and pat dry with a paper towel.