By Food and Wine
January 26, 2015

 

There’s nothing more impressive than serving friends a brunch featuring runny-yolked, perfectly poached eggs. But if you’re cooking for a crowd, there’s a problem: The classic technique only allows for poaching one or two eggs at a time. Thankfully, F&W Test Kitchen maestro Justin Chapple has a solution in the latest episode of Mad Genius Tips season two. All you need is a muffin pan, a dozen eggs and a half-dozen friends to dazzle with your show-offy Benedict skills. Watch the video above to learn this super-easy technique.

This article originally appeared on Food & Wine.

More from Food & Wine:

SPONSORED FINANCIAL CONTENT

You May Like

EDIT POST