Wednesday, April 9, 2008

Egg Muffins, just eggs!


I serve eggs about every third morning. Sometimes I like to make them a little different. Here I bake them in a muffin pan. I used a mini-muffin pan but the big ones work well too. It's as easy as scrambling eggs. Now as you can see from the picture, I wouldn't serve these to Martha Stewart. They sunk a bit in the middle (maybe I could fill the middle with something and then serve them to Martha). Anyway, these are for families not restaurant chefs. The only ingredient in these muffins is eggs. Imagine that! The idea is 1 egg per muffin hole or 1/2 egg per mini-muffin hole. So, that means eight eggs per muffin tin. If I have cheese, scallions, or herbs on hand I'll throw them into the egg mixture sometimes.

butter for muffin holes
8 eggs
salt and pepper to taste

Preheat oven to 350 degrees. Butter muffin tin and put a little bit of butter on the bottom of every hole. Stick muffin tin in the oven to melt the butter before adding the eggs. Beat eight eggs in a bowl or mixer and season with salt and pepper. I get the feeling that the more I beat the eggs, the better they rise. I add other ingredients (cheese) at this point if I am feeling adventurous. Cook at 350 degrees for 20 minutes. Eat hot or cold.

1 Comment:

Amy said...

These are so cool!

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