How to Make Perfectly Poached Eggs in the Oven

If you love poached eggs but don’t want to go through the hassle of making them one at a time on the stove, you are going to love these tips on how to make the perfectly poached eggs in the oven!

These eggs are naturally gluten free, paleo, Whole30 and vegetarian and are the perfect addition to any meal!

Three perfectly poached eggs in the oven on a blue plate
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Why this recipe works

  • Depending on how long these poached eggs cook in the oven, the yolk can be runny (like poached eggs) or well done just like hard boiled eggs.
  • These are great for meal prep, you can make 12-24 eggs at the same time, without having to watch the pot boil!
  • Eggs are the perfect way to add protein to just about any recipe. These eggs would be great over salads like this shredded brussel sprout salad or on top of hash like this apple brussel sprouts hash.
  • Poached eggs can be intimidating but these eggs are so easy to make! You cannot mess up this recipe!
Eggs in the shell resting in a muffin tin.


Eggs – I used large eggs for this recipe, but it would work with medium or extra large eggs as well.

Water – water is used to help create that “poaching” environment for the eggs so they don’t stick to the ramekins.

Olive oil or avocado oil spray – this is used to ensure that the eggs don’t stick to the muffin tin.

How to make oven poached eggs perfectly in muffin tins

  1. First you need to preheat your oven or toaster oven. Spray the muffin tin with nonstick spray.

    Silver muffin tin being sprayed with non-stick spray
  2. Next add 1 tablespoon of water to each muffin tin cavity that you plan on adding your eggs to.

    Silver muffin tin with tablespoon of water being added to the tin
  3. Next crack an egg in each cavity that you added the water to. Then you will simply just bake your eggs in the oven until they reach the desired doneness. 

    – For runny egg yolks, you will want to bake for 10-13 minutes
    – For more done eggs (think a hard boiled egg) bake for 13-15 minutes.

    Raw eggs cracked into the muffin tin
  4. Run a knife around the eggs and lift them from the muffin tin with your knife. 

    Cooked eggs being removed from the muffin tin with knife

Tips on making oven poached eggs

One thing to note is that because you added water to the muffin tins, you will have to test the eggs by pressing down on the top of the eggs or take one out and cut it in half. The eggs will look undercooked because the water will move to the top of the eggs.

To remove the eggs from the pan, simply use a spoon to remove them! If you feel like they are sticking to the muffin tin, you can first go around each egg with a knife but they should easily come out with a spoon.

Muffin tin filled with perfectly poached eggs with tomatoes in the background

How to serve poached eggs

Here are a few ideas on how to best serve your eggs.

Two perfectly poached eggs stacked on top of each other on plate
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Three perfectly poached eggs in the oven stacked on top of each other on a blue plate and a blue striped nakpkin with sprouts and tomatoes in the background

How to make Perfectly Poached Eggs in the Oven

Make perfectly poached eggs in the oven using these simple techniques! You can easily feed a crowd with this method of poaching eggs in under 15 minutes! Perfectly cooked and easy to make, you can even use your toaster oven! 
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: hard boiled eggs oven, oven poached eggs, poached eggs
Prep Time: 1 minute
Cook Time: 15 minutes
Total Time: 16 minutes
Servings: 12 eggs

Guided Recipe Video


  • 1/2 cup water
  • 12 large eggs
  • non-stick spray


  • Preheat the oven to 350F.
  • Using a muffin tin, spray each cavity with non-stick spray. Once sprayed add 1 tablespoon of water to each cavity of the muffin tin.
  • Crack 1 egg per cavity of the tin (making 1 or 12 at a time).
  • Bake in the oven for 10-16 minutes, depending on desired doneness. For runny yolks cook 10-13 minutes. For firmer yolks cook 13-16 minutes. 
  • Remove the eggs from the oven and remove the eggs from the muffin tin using a spoon. Serve hot, room temperature or cold. 


Be sure to check the eggs by pressing down on the top of one of the eggs with your finger or by cutting one in half after cooking. The water rises to the top and makes the eggs look underdone.
You can make 6, 12 or even 24 eggs at the same time!

Nutrition Information

Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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