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Pour water into a frying pan, ensuring there is enough to surround the base of the silicone molds. Place the pan on a stovetop and bring the water to a rolling boil.

Carefully place the silicone cupcake or muffin liners into the boiling water.

Crack one egg into each silicone liner.

Sprinkle the dried herbs evenly over the eggs in the molds.

Cover the pan with a lid and allow the eggs to cook. The steam from the boiling water will cook the eggs within the molds until the whites are fully set and the yolks remain runny. This typically takes 3 to 5 minutes.

Once cooked, remove the lid. Using a spatula or tongs, carefully lift the silicone molds containing the cooked eggs out of the pan and place them onto a serving plate. Gently peel the silicone molds away from the eggs to reveal perfectly shaped, soft-poached eggs.


Pour water into a frying pan, ensuring there is enough to surround the base of the silicone molds. Place the pan on a stovetop and bring the water to a rolling boil.

Carefully place the silicone cupcake or muffin liners into the boiling water.

Crack one egg into each silicone liner.

Sprinkle the dried herbs evenly over the eggs in the molds.

Cover the pan with a lid and allow the eggs to cook. The steam from the boiling water will cook the eggs within the molds until the whites are fully set and the yolks remain runny. This typically takes 3 to 5 minutes.

Once cooked, remove the lid. Using a spatula or tongs, carefully lift the silicone molds containing the cooked eggs out of the pan and place them onto a serving plate. Gently peel the silicone molds away from the eggs to reveal perfectly shaped, soft-poached eggs.
