Coat each well of a muffin tin standard or jumbo, I prefer jumbo with butter. Add 1 tablespoon water to each one. Crack each egg and add 1 egg per muffin cup. Do not salt and pepper it will wash away with the water! Bake for about 10 minutes, but watch them a few minutes before and after that in order to cook to desired doneness. This looks so easy. And I just bought a silicone muffin pan from Target. I will try and see if it lets you skip the buttering part or not.
Will 10 min likely make runny yokes but solid whites? And would the cooking time be different with a standard size muffin tins of vs the jumbo? I just want to know where to watch and adjust for my own preferences. You really just have to watch them the first time you make them since all ovens and pans are different.
Oh my goodness!!! This is going to revolutionize Huevos Rancheros!!! I cook mine in the oven. Love that the bacon lies flat too, for easier sandwich assembling. But how do you poach an egg, anyway? Boudreaux says to place your egg in a bowl of water. Fresh eggs will sink and lie sideways; older eggs that are about a week old will lie on the bottom but bob up and down slightly; three-week-old eggs will balance in the water on their small tips; eggs that float to the surface are bad, and shouldn't be eaten.
Put about 1 or 2 teaspoons of vinegar—apple cider, red wine, and balsamic add extra flavor and a little color—to the water, which helps the egg white set. Crack the egg into a cup or ramekin first, says Boudreaux, then gently slide the egg into the water. Start with a non-stick or well-seasoned cast iron skillet, as eggs are prone to sticking to the pan. Heat a couple teaspoons of butter, margarine, oil or bacon drippings in the skillet over medium heat. When the frying liquid starts bubbling, crack an egg and gently place it into the pan.
In two to three minutes, the white will be set and the bottom of the egg will be light brown. If you remove the fried egg immediately, it will be sunny side up, with a mostly raw yolk. To cook the yolk a bit more, baste it with the pan drippings or cover the pan, remove it from the heat and let it set for a minute or two. To make eggs over-easy, turn the egg after the bottom browns and cook for another minute or so. For over-medium or over-hard eggs, cook them a few minutes longer on the second side.
Poached eggs take a notoriously high skill level to prepare. There are many suggested methods but two are typically preferred. For the first method, break an egg into a small cup or ramekin and add a dash of vinegar. Do you know what those mean? Allow us to eggsplain. Over Easy — Fried on one side and then flipped and cooked briefly on the other side so that the white is not cooked through and the yolk is still runny.
Over Medium — Fried on one side and then flipped and cooked until the white is set and the yolk is thickened but still runny.
Sunny Side Up — Cooked on one side only until the white is set and the yolk is still runny.
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