Large Batch Poached Eggs and Fried Eggs

Name: Large Batch Poached Eggs and Fried Eggs
Prep time: 5 min
Cook time: 10 min
Ingredients: 12 eggs; butter; water; salt and pepper

My family loves eggs and they’re often at the center of our quick and easy weeknight dinners. Sometimes when making things like poached or fried eggs for a crowd – whether it be just enough for a family dinner, or a really large amount for a luncheon or party- you are really limited by the touchy nature of eggs and cooking time. It’s hard to cook that many at a time in a pan and get them all finished at the right time and manage to serve everything while it’s still warm.

Many of my family’s most requested dinners involve fried or poached eggs and after getting frustrated with babysitting eggs on the stove top, I started experimenting cooking them in the oven and had fantastic results. These Large Batch Poached Eggs and Fried Eggs are a game changer when you have a lot of mouths to feed or like to prep ahead!

Ingredients and Equipment Needed

This is just a preview of ingredients and method, keep scrolling for full printable recipe.

Ingredients

Eggs
Butter – Always use real butter if you can! I’ve found butter works better than non-stick spray.
Water
Salt and pepper

Equipment

Muffin tin – You’ll need a regular or jumbo sized muffin tin. I prefer using a jumbo muffin tin because I like the finished size of the eggs more than I do from a standard tin, but either will work. A muffin top pan could also work if you have one of those! I prefer a non-stick or silicone pan. Even with nonstick, the edges can still stick to the pan.

How to Make Large Batch Poached and Fried Eggs

Start by preheating your oven and rubbing a little butter in each muffin tin well. Even with my nicest non-stick pans I get egg stuck to the side, so this is necessary step to ensure each egg releases well once cooked.
Add a little water to each well for poached eggs, or skip that step for fried. Crack an egg in each well.
Pop the pan in the oven for about 10 minutes and you have a whole pan of perfectly poached or fried eggs, ready to use as desired!

Storing and Other Tips

If you have leftovers, store in an airtight container in the refrigerator and enjoy within 2-3 days for best results.
Reheat eggs gently, on low power in the microwave, or add to hot dishes like ramen or soup and allow to broth to warm them.

Poached Vs. Fried

The difference between a poached egg and a fried egg here is just a tablespoon of water. If you’d like to make poached eggs, after buttering the muffin tin, add a tablespoon of water to each one and then add your cracked egg. The water will rise to the top and gently surround your egg mimicking that water bath on the stove top. If you want to make “fried” eggs, simply skip the water and add the egg directly to the buttered muffin tin. Technically these aren’t “fried” and they won’t get those buttery-crisp edges that a traditionally fried egg gets, but it’s close and looks similar.

Frequently Asked Questions

How do I know when eggs are done in the oven?

Just check on them! Around 8-9 minutes you’ll see softer whites and very runny yolks, which is perfect if you want them similar to a soft poach on the stovetop. Around 10 minutes you’ll notice firmer whites and soft, but not super runny yolks. At 10-11+ minutes whites will firm up significantly and yolks will be thicker and mostly cooked through. All pans and ovens cook differently, so these are just guidelines!

Can I make two pans at once?

Sure! I would cook them on the same oven rack, if possible, for the most even heat distribution.

Can I make these ahead of time?

Yep! Cook the eggs to your desired doneness, keeping in mind they will cook a little more if you plan on reheating later. Cool the eggs completely, then store in an airtight container in the fridge until ready to use. When ready to eat, reheat gently in the microwave (13-20 second bursts, preferably at 50% power) or over low heat in a buttered pan on the stovetop.