Step 1

Bring water to a boil in a deep skillet or wide pot. Have enough water to cover the bottom by several inches, but leave enough room at the top so it doesn’t spill over when you add the silicone cups.

Step 2

Brush the inside of the silicone cups with oil or melted butter. Crack the eggs into the silicone cups.

Step 3

Carefully transfer them to the boiling water, reducing the heat to a simmer. Cover and cook on low heat, until the eggs are opaque and the yolks are the way that you prefer, 4-5 minutes for runny yolks, 6-8 for soft eggs with “jammy” yolks and up to 10 if you want the yolks to be completely cooked through.

Step 4

Remove the eggs from the water and place onto a plate. Gently remove the eggs from the silicone cups. They should slide right out but if they don’t, use a thin spatula underneath first.

Step 5

Season the eggs with salt and pepper and serve.

Step 6

I love serving poached eggs over hot buttered toast or avocado toast with a squeeze of lime and cilantro if I want to make it fancier.