13 Muffin-Tin Egg Recipes You'll Want to Make Forever (2024)

FAQs

What can I make with a lot of eggs? ›

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.

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.

Boiled, scrambled (soft or hard), poached, baked, basted, fried, shirred, coddled, pickled (as in quail eggs) and used to make omelets, quiche, frittatas, and soufflés. Eggs go into cake batters, quiches, breakfast burritos, toads-in-a-hole, and are used to make mayonnaise and hollandaise.

Century eggs can be eaten without further preparation other than peeling and rinsing them – on their own, or as a side dish. In central China, they are sliced into pieces and drizzled with black vinegar and served as a side dish.

Sure you can. Prick a small hole on each end of the egg with a pointed knife to allow venting, and put it in a 325° for about 20 minutes.

While each carton of eggs is marked with an expiration date, if properly stored at 40°F or lower, they should be safe to eat for longer—usually two to three weeks past the expiration date. If you need healthy recipes to use up the eggs in your refrigerator, try one of these delicious egg recipes.

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. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

All you need to do is add a little bit of cinnamon, lemon, clove, coffee, or vanilla to your batter to balance the flavours. You can also increase the amount of essence you use. If you are too sensitive to the eggy smell, skip them altogether.

Egg Muffins Always Deflate

But give them a few minutes, and they flatten out substantially. The same goes for your breakfast muffin. It is going to shrink partially because of the main ingredient. Eggs don't automatically deflate on their own, but once you introduce air into the mix, nature takes its course.

How do you keep egg muffins from sticking to muffin pans? ›

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.

Spray the muffin tins with cooking spray. Gently crack the eggs into the muffin tins and sprinkle with salt and pepper. Bake for 10 minutes until the clear part of the eggs are white and the yolk is still drippy. If you want hard boiled eggs, bake for 20 minutes total.

Use & Care

Crack an egg into the base of the pan. Add mix-ins if desired and stir. 2. Cook in microwave for about 1 minute.

Even though refrigerated eggs stay fresh for several weeks beyond their sell-by or expiration date, they don't last forever. So use the surplus eggs for something practical, like whipping up a drool-worthy frittata for your next breakfast or baking a cake for your upcoming neighborhood potluck.

According to the USDA Food Safety and Inspection Service (FSIS), you can freeze eggs for up to one year. When you're ready to use frozen eggs, thaw them overnight in the refrigerator or under running cold water. Use egg yolks or whole eggs as soon as they're thawed.

For most healthy adults, it's safe to eat 1–2 eggs a day depending on how much other cholesterol is in your diet. If you already have high cholesterol or other risk factors for heart disease, it may be best to eat no more than 4–5 eggs per week.

Information. Eggs may be refrigerated three to five weeks from the day they are placed in the refrigerator. The "Sell-By" date will usually expire during that length of time, but the eggs will be perfectly safe to use. Always purchase eggs before the "Sell-By" or EXP (expiration) date on the carton.