"But there's no need to fear, as one simple baking tool can help you get perfect poached eggs every time: silicone cupcake liners. These liners can fit a single egg each and will allow it to gently simmer in the water without actually touching it. Once your eggs are loaded into the liners, place them in a water bath and cover with a lid."
"The first is to brush the inside of your cups with oil or melted butter so that the egg doesn't stick to them. You can crack the eggs into the molds directly or into a separate bowl; the latter may be a better choice if you usually have pesky eggshells. This will also allow you to ensure that the yolk is whole and intact before you transfer it to the silicone mold."
Silicone cupcake liners allow single eggs to simmer in a water bath while preventing the whites from touching the water and splitting. Eggs set gently inside the liners, enabling easy removal with tongs and release by squeezing the silicone. Brushing the liners with oil or melted butter prevents sticking. Cracking eggs into a separate bowl first helps avoid shells and ensures yolk integrity before transferring into the molds. Avoid splashing water into the molds during cooking. Cooking time should be adjusted based on the desired yolk texture.
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