Soft, runny eggs can come right out of your slow cooker — yes, it's true! You don’t have to use your slow cooker for just soups and stews.
The next time you're throwing a brunch get-together, pull out the ol’ slow cooker; it will do wonders for you. You can make up to six poached eggs at a time, depending on your slow cooker's size.
Here is a step-by-step guide on how to poach them.
You’ll need 5 cups of hot water, eggs, salt, pepper, cooking spray, ramekins and your slow cooker.
Turn the slow cooker on high, and add in the 5 cups of water. Cover with the lid, and let the water simmer for 30 minutes. This allows the water temperature to rise high enough to cook the eggs in 25 minutes.
Crack one egg into each greased ramekin. Gently lower the egg-filled ramekins into the slow cooker, and cover with the lid. The water should be high enough to surround the ramekins, but not high enough to cover them. Let the eggs cook for 25 minutes.
When done, remove your eggs from the slow cooker, and season with salt and pepper. Your slow cooker poached eggs are done. I like mine with avocado toast and olive oil-marinated cherry tomatoes.
More: How to poach an egg
Prep time: 35 minutes | Cook time: 25 minutes | Total time: 1 hour
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