F&W’s Justin Chapple reveals an easy way to poach a dozen eggs at one time.
[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]