If poaching an egg makes your head spin, feel free to scramble or fry your eggs. Eggs, any style, will be delicious in this dish!
OVEN - Great for large groups!
1. Grease muffin tin with oil or butter. Add 2 Tbsp of room-temperature water and a small pinch of salt in each tin, then gently slide 1 egg into the water in each tin.
2. Lightly drape muffin tin with tin foil and bake until the whites are set, and the yolk is still a bit jiggly (about 14-16 minutes). While eggs are cooking, place a folded paper towel down on a plate. Set aside.
3. To remove eggs, run a spatula around the edge of each tin, releasing the egg, then use a slotted spoon to remove each poached egg, and lay on paper towel to blot away any excess water.
MICROWAVE - Very consistent, quick and great for a smaller crowd!
1. In individual ramekins or small bowls (even a coffee mug!) put ½ cup room temperature water and a pinch of salt in each, then gently slide 1 egg into the water. Cover each bowl with a larger glass bowl, small plate, or saran wrap.
2. Place into microwave and heat for 3-4 minutes. Check eggs after 3 minutes, looking for the whites to be set, but the yolk still jiggly. If more cooking is needed, continue to microwave, in 20-second increments, until desired firmness. Feel free to do this in batches of four or six. While eggs are cooking, place a folded paper towel down on a plate. Set aside.
3. To remove eggs, run a spatula around the edge of each bowl, releasing the egg, then use a slotted spoon to remove each poached egg, and lay on paper towel to blot away any excess water.
STOVETOP - Traditional, especially easy for a smaller crowd!
1. Bring a large low saucepan, filled ¾ of the way with water, to a boil. Once boiling, reduce to low. You want to see small bubbles forming at the bottom of the pot, but calm water. Slow and low is the key to poached eggs!
2. Add 1 Tbsp of white vinegar and 1 Tsp of salt to the pot. Stir to dissolve.
3. Gently crack eggs into saucepan, spacing them out evenly (do not crowd, preferably 4 at a time)
Chef’s Tip: Fill a small bowl or small pitcher with 1 cup of boiling water. Gently, place 1 egg into the bowl and let it sit for 1 minute. This is your “pre-poach!” The egg whites will begin to cook, developing a firmer exterior, helping hold it together when you pour it into the saucepan. After 1 minute, remove the egg from the water and gently crack it into the saucepan. If doing multiple eggs, use as many pitchers or bowls as eggs and gently pour all into the saucepan at the same time.
4. Let sit in saucepan for 3-5 minutes or to your desired doneness. Whites will set, but the yolk still jiggly. While eggs are cooking, place a folded paper towel down on a plate. Set aside.
5. Using a slotted spoon, remove the poached eggs and lay on paper towel to blot away any excess water.
