Poached eggs are notoriously difficult to master, so if you've been struggling to nail down the traditional technique, try a muffin tin.

To make poached (or, more accurately, poached-style) eggs in a muffin tin, preheat your oven to 350 degrees F, and add a tablespoon of water into the empty spaces in the tin.

Carefully drop in your raw eggs, hitting them with a little salt and pepper, and put them in the oven. Pull them out after about 10 minutes, and let them rest for three minutes.

When Southern Living's Kaitlyn Yarborough tried the method, she called it "a perfect cross between a poached egg and an over-medium skillet egg."

Unlike a traditional poached egg, whose yolk is barely visible beneath the membrane of the cooked egg white, the muffin-tin eggs show their yellow centers loud and proud.

It's best to test this method with one egg first, since every oven is different. Once completed, you'll have perfectly molded eggs that will slide wonderfully onto toast.