Poached Eggs

I love making eggs Benedict.  You can get my recipe for that on my other blog: cookingwithrachel101.com.
Anyway, the hardest part about making eggs Benedict is the timing of poaching the eggs.  I always have to make more than 4 and that is how many my egg poacher on the stove will do.   By the time the second set of eggs are done the first set is cold or the people eating them are through.  But with the steam oven poaching many eggs at a time is so easy.

 Simply spray some ramekins with cooking spray.  Put an egg in each ramekin.

Set your steam oven to 210° on the steam mode for 6-7 minutes.

Press okay and in 6:30 minutes (that is the way I like mine)  you have as many perfectly poached eggs as you need.  6:30 minutes makes an egg that the white is cooked and the yolk is mostly set but is still a bit runny.  If you want a softer egg than that just cut back the time a bit.

So make that Hollandaise sauce and toast those English muffins because poaching the eggs has never been easier.