Muffin Pan Baked Eggs Recipe (2024)

FAQs

How long does it take to bake an egg in a muffin tin? ›

Make sure all pieces of the eggshells have been removed before whisking. Grease the muffin pan very well. The protein in eggs can cause it to stick to the pan when heated, so it's really important to grease the muffin pan. Check on the egg bites after about 12-13 minutes, but they will likely take at least 14 minutes.

Preheat the oven to 325 degrees F. Put a whole (unopened) egg in each individual cup of a 12-cup muffin pan. Bake for 30 minutes, then remove and immediately place in an ice water bath. Allow the eggs to cool, and then peel.

Crack an egg into a small bowl and then slide it into one of the cups; repeat with the remaining eggs. Sprinkle lightly with salt and pepper. Bake until the egg whites are just set but the yolks are still a little runny, about 15 minutes.

Cook or bake until a thermometer inserted at the center shows 160° F or a knife inserted near the center comes out clean.

To remove any baked-on residue on the top of the pan, grab a sturdy pan scraper. Combined with hot, soapy water, it will quickly remove even burnt-on bits. Rinse the pan thoroughly, then dry.

If your egg muffins are soggy, you likely used a lot of veggies with high water content. Next time, saute the veggies before adding them to the egg cups to remove the excess moisture.

No. The bottom line: Don't pass up farm-fresh eggs in hopes of baking a better cake—age doesn't matter. Besides, you're probably just as likely to scramble or fry your eggs, dishes where freshness truly matters.

Place the ramekins on a baking sheet, and transfer them to a 375°F oven. Bake for 7 to 15 minutes, or until the whites are just set. Tip: it's easy to overcook the eggs! I usually pull them out of the oven when they still look a little underdone.

What is the rule of eggs in baking? ›

Egg white has the capability to gel and is frequently used as a binding agent in many different prepared foods. Using more whites in a cake mixture will help create a fluffy, light baked product with good volume and texture; while using more yolks will create a denser baked good with a deeper, richer flavour.

Preheat the oven to 350ºF and grease a non-stick muffin pan (affiliate link). Alternatively, you can use paper liners or silicone liners to prevent sticking. You'll also need a rimmed baking sheet that the muffin pan fits into.

Baking is a science, after all, and eggs are one of the most important pieces of the puzzle. So, measuring your eggs is key. If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense.

Baking Soda

According to our friends at Delish, adding a teaspoon of baking soda to your boiling pot of water will help the shell peel off seamlessly. Why? The alkaline in the baking soda will help your egg whites loosen up from the shell, making it easier to peel.

To remove any baked-on residue on the top of the pan, grab a sturdy pan scraper. Combined with hot, soapy water, it will quickly remove even burnt-on bits. Rinse the pan thoroughly, then dry.

Bake 30 to 35 minutes, or until golden brown and firm to touch.

Allowed: Egg listed as the third ingredient or lower on the ingredient list. Home-baked items cooked at a minimum of 350 degrees F for at least 30 minutes that contain no more than two eggs per recipe batch.

Making your eggs in the oven will result in a similar texture to hard-boiled eggs, but you can make the egg yolks a LITTLE bit softer. However, they will never be as runny as a fried egg. The beauty of baked eggs is that there is no shell to deal with! Simply slide the eggs out of the pan and you are ready to eat!