Baked Egg is a dish that is both simple and easy to make and convenient for every meal in the family. However, a very common problem when making this dish is that the food is stuck to the sides of the muffin pan. So how to get baked egg off a muffin pan? Let’s find out with KITCHENBAR in this article!
What is a Baked Egg?
Baked eggs in the oven is basically a way of cooking eggs using a muffin tin and the oven. The baked egg has the texture of a hard-boiled egg, but you don’t have to peel it.
The great thing about cooking eggs in the oven is that it is a super manual method of cooking eggs and they are ready in no time.
Why does This Recipe Work?
- Frugal: A batch of these is just $2 for regular eggs or about $4 for organic. Either way, it’s super cheap for a week’s worth of breakfast.
- Simple: This is an easy recipe. It’s not complicated or difficult to make, so anyone from high school students, college students, or people who are simply new to cooking can make these successfully.
- Versatile: Mix and match this recipe a million times to change it up and still only cost a few dollars.
Baked Egg Recipe
- One dozen eggs – Use the ones you normally buy.
- Salt and pepper – Just a dash is all it takes! If you feel like something different, try some other spices.
- Step 1: Preheat the oven to 350F.
- Step 2: Crack the eggs into a lightly greased muffin tin. Sprinkle some salt and pepper over the eggs.
- Step 3: Bake at 350F for fifteen minutes. You can cook these for a little longer depending on the firmness of the yolk.
- Step 4: Before letting cool, remove from the oven. Scoop each egg with a spoon and transfer them to a food storage container. Store them in the refrigerator for up to four days in an airtight container.
- Scramble the Eggs: For a slightly different twist, add some chopped veggies! Increase the baking time to about 20 minutes to ensure the cake is fully cooked.
- Cooking Time: Everyone’s oven is calibrated slightly differently. Don’t forget to start checking your eggs after 10-12 minutes.
- Soft eggs: If you want softer eggs, check at 9-11 minutes.
- Use for Egg Salad and Potato Salad: These eggs are great to use for a quick egg salad or add to your weekend potato salad. Just chop them up and add.
How to Get Baked Egg off a Muffin Pan
Method 1: Use silicone muffin pan
When I first heard the question, this was my instinctive answer. Nothing sticks in my silicone muffin pan, not even egg muffins! I’ve made a lot of egg muffins this way before and it worked perfectly! You don’t need to grease the muffin pan.
Method 2: Use unbleached muffin liners
To save you from scraping your egg muffins out and scrubbing your muffin pan, this is obviously a very easy option. These liners come off very easily and are especially great if you plan to eat egg muffins on the go (no grease on your fingers).
Method 3: Over-grease your muffin pan
- The 1st way: Use liquid bacon fat
I use liquid bacon grease first (since I’ve just finished cooking some bacon), and grease each cup with a paper towel moistened with liquid bacon grease. Then I put a few drops of bacon grease in the bottom of each pan. The result: The egg muffins were sticky like crazy, and I ended up spending 10 minutes coaxing them out with a spatula and then another 10 minutes scrubbing the pan! Don’t do this!
- The 2nd way: Use frozen bacon fat
I know that eggs soak a lot of oil (my experience from making scrambled eggs), and so I think my early success may have been due to the lack of bacon fat. In particular, most of the liquid bacon fat flows down the sides of the cup so there isn’t much on the sides. So I tried using a thicker bacon fat (I left the bacon grease loose overnight to solidify). I spread approx. Pour 1-2 teaspoons into each muffin cup (see photo below) so that it covers the sides of the cup as well as the bottom.
Result: It worked! The muffins weren’t sticky at all and came out pretty easily (a bit greasy). You might see it rise in a different way than the muffin liners (probably because there’s more bacon fat in some parts of the cup than others).
- The 3rd way: Use solidified coconut oil
In the end I tried the same as the second but with coconut oil instead. It also works! So the trick is to use a fat that has been softened (but not liquid) so you can easily spread a thick layer over the sides and bottom of the muffin cup.
How to Serve Baked Egg
We usually serve them Egg McMuffin style. We tried putting them on bagels, English muffins, and regular slices of bread and found them to be the perfect match for English muffins, since you can eat an egg all the time.
To make bread for breakfast, cut an English muffin in half. Place eggs and a slice of cheese on top. Cover the bread and microwave for about 45 seconds. Everywhere is perfectly warm and smells good. And best of all, breakfast was served hot and ready in time for me to pour a cup of coffee.
For some other catering ideas:
- Diced with rice and ready-made salsa. It’s like a small bowl of breakfast burrito that comes together in about a minute!
- In the bowl are sliced red peppers, cucumbers and tomatoes.
- With mixed dishes like sauteed mushrooms, onions and peppers.
- With a variety of hash browns and egg muffin tins on top.
- Place a hot egg on top of a thick tomato steak and add salt and pepper on top.
- Place an egg on a plate and add avocado slices on top.
- Alone – no fuss. Even though they’re seasoned with salt and pepper, the baked eggs on their own look pretty good and sometimes we just want one or two for breakfast.
Hopefully, through this article, you already know how to get Baked Egg off a muffin pan. Follow other KITCHENBAR articles to learn more interesting kitchen tips!