Today’s cooking adventure: poaching eggs in the oven.
Score: B+

I adapted a “poach a dozen eggs in the oven” recipe:
– I didn’t want to buy a muffin tin
– Will using cupcake liners work? Let’s find out!
– Cooked in the toaster oven

Baked at 350° for 15 minutes, plus 2 more minutes while my chili was in the microwave. A big part of the appeal of poached eggs for me are the runny yolks, so these are way overcooked for my taste. It’s hard to tell that by just looking though! The eggs stuck to the paper a bit, but not too badly. They also got a rubbery skin, similar to the “baked egg in avocado adventure” (remember that?!). I’d try this again! And cook for shorter time, and maybe less heat. Uses a lot less water than boiling on the stove.

Source recipe: http://cookingtipoftheday.blogspot.com/2010/05/how-to-make-poached-eggs-in-oven.html?m=1