https://www.delish.com/cooking/recipe-ideas/a25563943/egg-muffins-recipe/Egg Muffins Recipe
first time i tried was Sunday night i was tired not like regular tired like tired of standing by the stove every morning like a fool
saw a video online looked easy
it was not easy
pulled the tray out and everything stuck i mean stuck stuck like cement i had to eat them right there in the pan with a fork my husband walked in and said babe you ok i said no he left he didnt even say anything else he just left
second time i added spinach because i saw people doing it online i thought oh im being healthy now watch me
bit into one and water ran down my chin like a faucet inside the muffin just dripping i was so mad
third time i overbaked them so bad they bounced i dropped one on the floor by accident and that thing did not break it bounced twice and rolled under the fridge my dog chased it my dog looked back at me like i was crazy
fourth time i was angry just angry at eggs at spinach at myself and i decided to do the opposite of every video i ever watched
and it worked
so here
eight eggs not jumbo not the fancy ones just regular large eggs i tried jumbo once and everything came out loose and wet like somebody forgot to cook it
crack them in a bowl
add half cup heavy cream not milk never milk i tried milk once because i ran out of cream and i regretted it the moment i took the first bite watery and sad
salt black pepper garlic powder half teaspoon each nothing fancy
whisk but not too much just until the yellow looks even no white streaks stop there if you whisk until foamy they puff up then fall flat into little pancakes
Now the fillings
bacon half cup but cook it until crispy not soft not chewy crispy because soft bacon inside egg muffins turns into weird rubber strips chop it small
spinach half cup but listen you have to squeeze the water out nobody told me this i watched maybe twenty videos not one person said squeeze the spinach so chop it first then put it in a clean towel not paper towel a cloth towel then squeeze squeeze hard green liquid comes out keep squeezing until nothing comes out anymore dry because raw spinach is mostly water and that water will go straight to the bottom of your muffin and make a puddle thats why my second batch was so wet i almost threw the whole tray at the wall
bell peppers quarter cup but cut them really small smaller than your pinky nail because big chunks release water too
green onions two tablespoons these are fine they dont cause trouble
mushrooms sometimes but cook them first in a dry pan no oil just mushrooms alone after a few minutes water comes out wait until that water dries up then put them in the bowl never raw mushrooms never
cheese one cup cheddar shred it yourself because the bagged stuff has powder on it that stops it from melting right if im tired i use bagged anyway but i know it wont be as good
then stir everything together gently just a few turns not too much
oven to 375 not 350 i learned that after the bouncing incident
grease the pan with butter on a paper towel not spray oil spray oil misses the corners and then the muffins stick my first batch stuck like somebody used glue
pour the mixture into the cups fill three quarters full not to the top because they spill over and make smoke not halfway because you get skinny muffins that dry out too fast
bake 18 minutes
open the door look the edges should look cooked the middle should still wiggle a little when you shake the pan like jelly that just started to set
if the middle looks like liquid give them two more minutes if the middle looks solid all the way through take them out right away
now this part took me the longest to learn
leave them alone
do not touch them set a timer for five minutes and walk away go drink water go check your phone go stare at the wall
after five minutes take a butter knife and run it around each muffin they pop right out
before five minutes they fall apart after fifteen minutes they stick again five minutes exactly
things still go wrong sometimes
if they stick anyway put the tray back in the warm oven for two minutes then try the knife again
if you see water at the bottom you didnt squeeze the spinach hard enough nothing fixes that batch just eat them and remember next time squeeze harder hurt your hands
if they taste bland sprinkle smoked paprika or chili flakes on top after baking
if they bounce when you drop one you overbaked them next time add one more tablespoon of heavy cream for this batch eat them with avocado the fat covers the rubber
if they puff up then sink flat you whisked too hard too much air they still taste fine they just look ugly call them rustic
let them cool completely before storing if you put warm muffins in a container they sweat and the tops get slimy
fridge glass container with paper towel at bottom four days
freezer wrap each one in parchment paper then foil not plastic wrap alone two months
reheat twenty seconds in microwave with damp paper towel over top or oven at 300 for five minutes covered with foil
never microwave for a whole minute with nothing covering them they come out like hockey pucks i did that once and my husband asked if i was trying to break a window
this recipe makes six muffins not eight not twelve six
eight eggs plus fillings fills exactly six regular muffin cups at three quarters full
mini muffin pan makes about a dozen bake twelve minutes
for thirty muffins use three trays rotate halfway through
for a hundred muffins rent a convection oven bake at 325 for 14 minutes add one extra egg per eight eggs because convection dries things out faster
what i would charge twelve hundred naira per serving three muffins plus avocado or tomatoes labor heavy because of the squeezing and dicing praofit about thirty five percent
look im not a chef im not a blogger im just somebody who got tired of ruining eggs every morning
these muffins are not pretty but on tuesday morning when im running late and my brain is still asleep and i havent had coffee yet i grab two from the fridge and eat them in the car and im fine until lunch
two things matter most squeeze the spinach until your hands hurt and do not overmix the eggs
everything else you can change
this is how we do it at ogehub kitchen not fancy just honest
