A cooking expert has revealed a "life-changing" hack to cut down the hassle when making a poached egg.
Culinary incubator Lisa Raiola, founder of food hub Hope & Main in Rhode Island, US, enlisted a chef to help make the perfect brunch favourite.
What could go wrong when poaching an egg?
The heat of boiling water could easily over-cook the egg; using too much vinegar could over-power the taste and more importantly, the egg yolk could burst while cooking.
But Lisa and chef Alison came up with a "fool-proof" idea for making a perfect poached egg.
Sharing the step-by-step guide on Instagram, they said: "Poached eggs are delicious but to be honest, a hassle to make right?
"…Not if you poach in a muffin tin!"
Using a standard-sized muffin tin, chef Alison adds a tablespoon of water to each moulding cup on the tin.
Then she breaks the egg into the cup and season with a pinch of salt and pepper.
Pre-heat the oven at 350F or 176C and place the tin inside to bake for about 11 to 16 minutes depending on how runny you want the yolks.
"When it's done, take it out and carefully pour off the water," they said.
"Run a butter knife around the edge of each egg and pop them out of the pan for perfect poached eggs!
You can use it to make sandwiches or add hollandaise for Eggs Benedict."
For more stories from the Daily Star, sign up to one of our newsletters here.
Many viewers said they are happy to give it a try, with one said: "I always over-cook them. The water makes me think the eggs aren't done."
"Poached eggs normally use a white vinegar water mix in large pans so definitely a good idea to use muffin tray," another added.
One expert showed how to get the perfect runny yolk in poached eggs every single time.
Source: Read Full Article