F&W’s Justin Chapple reveals an easy way to poach a dozen eggs at one time.
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[MUSIC] I'm Justin Chapple from Food & Wine's test kitchen.
Join me as I demonstrate mad genius tips. [MUSIC] Poached
eggs make an incredible brunch dish, but the problem is
if you're entertaining, you can never serve them because you
can only make one or two of them at a
time. But I've got a mad genius tip to make
12 at once. The secret here is a muffin pan.
I'm going to pour about one tablespoon of water into
each of the cups. Once you're poured your water into
the cups, you're going to crack your eggs directly on
top. Now I'm gonna pop this in a 350 degree
oven for eight to ten minutes. [MUSIC] Look at this
magnificent tray of poached eggs. Now let me show you
what you're looking for. You're gonna take a slotted spoon.
Very gently, scoop out your first egg. Look at that.
The white is nice and firm. The yolk is nice
and jiggly. It's exactly what we want. Dig in. Perfect.
[MUSIC] That is delicious. [MUSIC]