As I have mentioned in other posts (see pancakes), certain intuitive skills are hard to transfer to people who are more concrete. Though the Kid Cooks use a frying pan for other dishes, I was concerned with some of the nuances of cooking an egg and the multi-tasking involved (for example, making toast or grits to go with the eggs). Then, when I found the original recipe I adapted, I realized they could also make eggs ahead of time if they wanted and then warm them up at a later time too. The Kid Cooks like to bake these and have them with microwave cheesy grits or on an English muffin as a sandwich.
Serves 3 – 6 (1 – 2 eggs each)
Need:
Muffin tin – 6 cups
Cooking Spray
1 cup liquid measuring cup
Fork
Get:
- 6 eggs
- 2 Tablespoons of milk
- Salt and pepper
Prep/Cook:
- Preheat oven to 350°
- Lightly spray muffin pan with cooking spray
- One at a time
- Crack one egg into measuring cup
- Add 1 teaspoon of the milk
- Add sprinkle of salt and pepper
- Mix with fork
- Pour into one of the cups of the muffin pan
- Repeat with next egg
- Place muffin pan on center rack and bake until done (Large eggs – 14 – 18 minutes; Extra Large eggs – 16 – 20 minutes)
- Remove pan and let rest 1 minute. Turn oven off.
- Run knife around each egg and use spoon to remove. Serve.
Adapted from Rise & Shine: Better Breakfasts for Busy Mornings by Katie Sullivan Morford
pdf version of recipe >> Baked Eggs
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