A Dozen Poached Eggs A Dozen Poached Eggs

Food styling by Lucie Richard | Prop styling Laura Branson Image by: James Tse

Our muffin-pan method for poaching 12 eggs at once results in beautifully round, evenly cooked eggs every time. Letting the eggs stand before removing them from the pan allows them to finish cooking. Since the eggs in the centre of the pan will be a little less cooked, remove the outer eggs first to give the centre ones more time in the hot water.

  • Prep time 5 minutes
  • Total time 20 minutes
  • Portion size 12 servings



Pour 2 tbsp water into each well of 12-count muffin pan; crack 1 egg into each. Bake in 350°F (180°C) oven, rotating pan halfway through, until whites are set yet yolks are still jiggly, 12 to 14 minutes. (Using spatula, gently lift 1 egg from pan to check doneness.) Let stand for 1 to 2 minutes, depending on desired doneness.

Beginning at outer rows of pan and working toward centre, use spatula and spoon, or 2 spoons, to remove eggs, 1 at a time, tilting to drain off water. Gently blot eggs with clean towel to remove any remaining water.

Tip from The Test Kitchen: The water inside the muffin pan will rise above the eggs, so it may be difficult to tell whether the eggs are ready to come out of the oven. Use a spatula to gently lift one out of the water to check for desired doneness.

Nutritional facts per serving: about

  • Fibre 0 g
  • Sodium 66 mg
  • Protein 6 g
  • Calories 76.0
  • Total fat 5 g
  • Potassium 60 mg
  • Cholesterol 193 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g


  • Iron 5.0
  • Folate 13.0
  • Calcium 2.0
  • Vitamin A 10.0
Share X
Breakfast & Smoothies

A Dozen Poached Eggs