These light, fried bacon and cheese eggs make you a breakfast man

Muffin tin eggs have been popular for a few years now, and the Starbucks are largely thanked for it. It is easy to see why their sous-video eggs have become a variety of tasty pudding eggs that have become popular luminaires in the morning menu: they have a perfectly portable, tasteful and charging breakfast. While we have sous-video eggs (like this bacon and gruyère egg bite recipe), which are loosely inspired by Starbucks, we also wanted a version that can be easily made in the oven without being a sous-video for those who have no dive or feel to pull it out.

Below the silky egg bodies, which were filled with tasty bacon and nuts, were developed by our Birmingham -based Test Kitchen colleague Elizabeth Mervoshwho also created the Sous Vide version. Elizabeth refined the Muffin Tin version, making it as silky and satisfactory as the Sous Vide.

When prepared in advance, these bites can be heated and ready for meals in minutes. Although the preparation and cooking process are quite clear to this recipe, there are some key elements Elizabeth built into its recipe to provide great results.

3 key techniques for silky eggs

1. Add a rice starch or corn starch to the egg mixture to guarantee silky boiled eggs. The added starch in the egg cleaner acts as a binder and coats the egg whites, which prevents the proteins from connecting and standing too firmly, resulting in a creamy and gentle texture. The added starch essentially protects the eggs from over -boiling and becoming rubber -like. Elizabeth has done a number of side -by -side tests to confirm that when mixed with eggs, only one teaspoon of rice starch or corn starch made a big difference in the final texture of the eggs. When too much starch was added, the eggs became uncomfortably pasty, and when the starch was not added, the eggs were rubber -like.

2. Mix the eggs with the cheese until completely smooth. Using a blender to mix eggs with cottage cheese, Gruyère and Monterey Jack are an easy way to combine all ingredients. In addition, the sharp blades of the blender also process all egg base components until they are completely smooth, which in turn gives the cooked eggs the best pudding-like texture.

3. Use a water bath to bake the eggs. The egg bites baked in the oven can easily overcooke and, thanks to the dry heat of the oven, can become rubber -like. We wanted these bites to be as silky and pudding as our sous-video egg bite. To achieve this, we needed to imitate the gentle, constant, wet heat of sous video cooking – we do this by placing the muffin tin in a water bath and cooked the eggs at low temperatures at 325 ℉. The water bath insulates the eggs, ensuring continuous, even cooking. The water also creates steam in the oven, which prevents the top of the bite from overpowering or drying out, which we do not want here.

In order to bite the egg from the muffin tin, let them sit in the tin for five minutes before running a butter knife around the edges and then quickly turn the muffin frying pan to release the bite. After getting out, they serve great warmth for the hungry fork crowd. But they are also ideal for breakfast.

Cooking method
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