There's nothing more impressive than serving friends a brunch featuring runny-yolked, perfectly poached eggs. But unless you use this brilliant technique, you'll be limited to making one or two at a time.

By F&W Editors
Updated May 25, 2017

There's nothing more impressive than serving friends a brunch featuring runny-yolked, perfectly poached eggs. But if you're cooking for a crowd, there's a problem: The classic technique only allows for poaching one or two eggs at a time. Thankfully, F&W Test Kitchen maestro Justin Chapple has a solution in the latest episode of Mad Genius Tips season two. All you need is a muffin pan, a dozen eggs and a half-dozen friends to dazzle with your show-offy Benedict skills. Watch the video above to learn this super-easy technique.

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