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
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5 from 1 vote

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! 
Prep Time1 min
Cook Time15 mins
Total Time16 mins
Course: Breakfast
Cuisine: American
Keyword: hard boiled eggs oven, oven poached eggs, poached eggs
Servings: 12 eggs
Calories: 71kcal
Author: Samantha Rowland


  • 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!


Calories: 71kcal | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 69mg | Vitamin A: 270IU | Calcium: 28mg | Iron: 0.9mg