Steam 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.

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.