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poached egg in muffin tin

Large Batch Poached Eggs and Fried Eggs

5 from 8 votes
An easy solution to make large amounts of poached eggs ahead of time!
Prep Time 5 minutes
Cook Time 10 minutes
Servings12 eggs
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Equipment

Ingredients

  • 12 eggs
  • butter
  • water
  • salt and pepper

Instructions

Poached Eggs:

  • Preheat oven to 350. Coat each well of a muffin tin (standard or jumbo, I prefer jumbo) with butter.  Add 1 tablespoon water to each one.  Crack each egg and add 1 egg per muffin cup. Do not salt and pepper (it will wash away with the water!) .  Bake for about 10 minutes, but watch them a few minutes before and after that in order to cook to desired doneness.  Keep in mind the water on top will be discarded- sometimes it makes it look like uncooked egg white on top, when it's really just water. 

"Fried" Eggs:

  • Follow steps above, only omit water and sprinkle each egg with salt and pepper before baking.

Notes

  • 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, over low heat in a little butter on the stovetop, or add to hot dishes like ramen or soup and allow to broth to warm them.

Nutrition

Serving: 1egg, Calories: 63kcal, Carbohydrates: 0.3g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 164mg, Sodium: 62mg, Potassium: 61mg, Sugar: 0.2g, Vitamin A: 238IU, Calcium: 25mg, Iron: 1mg
Course: Breakfast and Brunch
Cuisine: Feeding a Crowd
Keyword: Large Batch Poached Eggs and Fried Eggs
Calories: 63kcal
Author: Sara Wells
Cost: $6
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