If you’ve never had to Google ‘how to poach an egg’ or ‘how long to poach an egg’, then I’m jealous. If you’ve never struggled to poach an egg perfectly, then I am genuinely in awe of you, because, I personally find the whole process incredibly stressful.
Jax simply grabs a muffin tray from her kitchen cupboard and gives the segments (is that the right word?) a quick greasing with oil spray. She then adds about 1cm of water (or just however much you need to make sure your egg is covered) to each segment(?) before cracking an egg into it. She pops the muffin tray into the oven, which has been preheated to 180c. Keeping an eye on the eggs, Jax then takes the tray out when the egg whites are perfectly cooked, and the yolks are all yummy and runny (around 8-10 minutes).
A good piece of advice is to remove the egg with a slotted spoon to get rid of excess water.
You can feed an entire football team in one go. We just hope you’ve got a 12-slice toaster…
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