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.
Pasteurized egg whites are found in the egg section of the grocery store.
Poach only three or four eggs at a time so you don't crowd the pan. For best results, use the freshest eggs possible. Serve with sliced fresh fruit or a light green salad.
Divide the dough into four portions and make a variety of eggs using the extra flavors.
Sprinkled with our Everything Bagel Seasoning, these aren’t your average devilled eggs.
Serve this light cream sauce with chopped hard-cooked eggs over Atlantic salmon.
Using fresh egg roll wrappers from the supermarket, these homemade baked egg rolls will disappear as soon as they're out of the oven.
If small eggs are unavailable, substitute 1 extra-large egg for each muffin cup and reduce baking time by 2 minutes.
