Poached Egg in Silicone Cupcake Mold

4.84 from 6 votes

Make these CUTE little poached eggs with silicone muffin liners for your perfect weekend brunch!

Course Breakfast, Eggs, Tips

Cuisine American

Diet Gluten Free

Prep Time 1

Cook Time 4

Total Time 4

Servings

Calories 126kcal

Fill a pot of water a few inches. Make it about ½ centimeter lower than your silicone cup. Bring it to a high simmer / low boil.
Meanwhile, rub a little oil or butter around the inside of the baking molds, then crack 1 egg into each.
When the water is ready, slowly lower the eggs in the silicone molds into the water. It's best if you don't spill any egg white into the water, but that is nearly impossible if you're using medium or large eggs!
Cook for about 3-4 minutes, covered or uncovered, depending on your preferred egg doneness. Using a slotted spoon and/or tongs (I find using both is the best method).
Gently remove eggs from the mold by running a spoon along the edge between the egg and the mold.
Serve with salt, pepper, cheese, avocado, vegetables, hollandaise sauce, etc. Here I've served these atop my
sweet potato biscuits!

Note: If you like your yolks a little less gooey, spoon some water onto the top of the egg and drain before serving.