Oven Poached Eggs
MUFFIN TIN POACHED EGGS 12 Large Eggs1 stick of butter, room temperature12 tablespoons watersalt and pepper to tastePre heat oven to 400 F Use non-stick muffin tin. Cut butter into 12 pieces. Place one in each tin. Melt in oven, and make sure you coat the sides with butter, leaving more butter in the bottom. Break one large egg to fill each cup, top with about a tablespoon of water. (If you want the egg to seem closer to fried, leave the water out but make sure you have been generous with the butter. Bake for 6 minutes. You can gently touch the yolk to check for doneness, but you want the whites to be completely set and the yolk should be slightly runny when you cut into it. Using a knife, go around the edges to make sure nothing in sticking. Then use a spoon to gently remove each egg.
SIX AND A HALF MINUTES EGGSYou will need a 4-quart pot, a tea towel, a bowl of ice water and a timer.Serves 66 large eggs, room temperature *These will keep for 2-3 days
INSTRUCTIONS1- Bring salted water to roaring boil2- Place eggs in the center of a tea towel and tie loosely to hold eggs. Set timer for 6.5 minutes The timer on your phone comes in handy. Use a wooden spoon handle to lift the tied tea towel filled with eggs to gently lower into boiling water.3- Have bowl of ice with water ready to immediately lift and lower tea towel with eggs into ice water. Let sit in ice water for 20 minutes before peeling.
SIX AND A HALF MINUTES EGGSYou will need a 4-quart pot, a tea towel, a bowl of ice water and a timer.Serves 66 large eggs, room temperature *These will keep for 2-3 days
INSTRUCTIONS1- Bring salted water to roaring boil2- Place eggs in the center of a tea towel and tie loosely to hold eggs. Set timer for 6.5 minutes The timer on your phone comes in handy. Use a wooden spoon handle to lift the tied tea towel filled with eggs to gently lower into boiling water.3- Have bowl of ice with water ready to immediately lift and lower tea towel with eggs into ice water. Let sit in ice water for 20 minutes before peeling.