OVEN POACHED EGGS!! SHIRRED EGGS!! RETRO KITCHEN BASIC!

Today I am pulling one out of the "way back". Shirred eggs are eggs baked in the oven and were very popular in the 40's, 50's and 60's when ladies lunched and attended brunches and luncheons. While, not technically a poached egg, but sort of, these eggs could be baked in many ways. In cream, alone in butter etc. Essentially gently cooking them with surrounding heat and then serving with toast points. Today I am sharing with you how to poach eggs in the oven very similar to the shirred eggs of yore. This is a great way to make poached eggs without thinking too hard or without babysitting them. Also this is a great way to make poached eggs for a crowd! So let's get into the way back machine and poach some eggs in the oven!

As mentioned above, shirred eggs and poached eggs are similar but not the same. Shirred eggs are baked with cream or butter or both and sometimes with a mornay sauce or just about anything you can think of to fancy them up. Poached eggs are everyday goodness that can be fancied up or eaten as is. This is a great way to make a bunch all at one time if you are serving a crowd. It's also an easy way to make poached eggs if you are "challenged" in this department. I can poach an egg, but I am not patient and usually end up ruining them. So this is a great way to take care of the task.

You will need a cupcake tin, some eggs and some water. A spray of cooking oil is recommended even if you have a non stick pan like I do. This is just extra insurance that your eggs will come out of the pan with no problem. Next crack one egg into each well of the muffin tin. Next you will want to drizzle one tablespoon of water around the edge and into the middle of each egg. Be sure not to just dump the water on the egg. You want the water to distribute over the entire surface of each egg so that it will be bathed in warm water as it bakes in the oven.

Next you can place the pan in a 350 degree, preheated oven. Now is the tricky part. Every oven is different so you will want to set your timer for 8 minutes then check your eggs. If your eggs look very loose and still translucent on top they will need more time. Return them to the oven for an additional 3 minutes and then check them again. If they still look loose or not to your liking, add more time, but be warned, eggs will carry over cook, very quickly so if they look a bit under done, they will still be cooking in the pan and if you take them out and leave them for a few minutes they will be perfect but if you put them back in the oven, you run the risk of the egg over cooking. This all being said that if you like a harder yolk, you should cook them longer but if you want to ensure a velvety runny, dippy yolk, then take them out if you think they are getting close.

Now you can remove each egg from the pan using an offset spatula or a tablespoon, which is what I find most helpful. You can use these eggs to serve on toast, place on a burger or to make homemade eggs Benedict. You can make your easy hollandaise sauce while your eggs are in the oven and everything will be ready to go all at one time!

That is how you make poached eggs in the oven, or old fashioned shirred eggs like your grandma used to make. Only these are way easier and I am always looking for an easier way to get the job done! I hope you give this method a try and I hope you love it!

Happy Eating!

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