How To Poach Eggs In A Muffin Tin

The best part about poached eggs: perfect runny yolks cascading down your plate like edible lava. The worst part: everything else.

But there's an easy way to make poached eggs without stressing over timing, how much vinegar to add or just how rapidly your water should be simmering. Better yet, you can poach enough for a crowd at once without having to perch next to the stove with a book. The secret?

Poach a dozen eggs at the same time by cooking them in a muffin tin.

Put a tablespoon of water in each muffin cup, then crack the eggs one at a time into a separate bowl before slipping them into the water-filled partitions—or, if you're confident in your no-shell skills, crack each egg straight into each partition.

Cook them in a 350-degree oven for 12 to 15 minutes, depending on how runny you like your yolk. Then spoon your egg out of its cup, poke the yolk and let the liquid gold flow.