Tiffany Haney
There are various ways to cook eggs, and one of the most popular methods is frying them in a pan. However, some recipes involve cooking eggs in a cup, such as egg muffin cups, baked egg cups, and egg in a cup, also known as buttered boiled eggs. These recipes typically involve baking or boiling eggs in a cup or muffin tin and can be served as a quick and easy breakfast, snack, or side dish.
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What You'll Learn
Egg muffin cups
While you can cook eggs in a cup, this typically refers to a recipe called "Egg in a Cup", where a boiled egg is chopped, seasoned, and mashed with butter, before being served in a cup.
Alternatively, you may be referring to Egg Muffin Cups, which are a great breakfast option that can be made in advance and frozen. Here is a recipe for Egg Muffin Cups:
Ingredients:
- 12 eggs
- Chopped vegetables of your choice (e.g. red onions, bell peppers, spinach, broccoli, kale, or squash)
- Salt
- Black pepper
- Onion powder
- Garlic powder
- Cheese (optional)
- Sausage or bacon (optional)
Instructions:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Grease a 12-cup muffin tin with butter or non-stick cooking spray.
- Chop your chosen vegetables and divide them evenly among the muffin cups.
- In a medium-sized bowl, whisk together the eggs, onion powder, garlic powder, pepper, and salt until combined. Don't over-mix.
- Pour the egg mixture into each muffin cup, filling each cavity about 3/4 of the way full. Leave some room for the egg mixture to rise.
- If desired, sprinkle shredded cheese and/or crumbled sausage or bacon on top of the egg mixture.
- Bake in the preheated oven for 15-20 minutes, or until a knife inserted into the center comes out clean. The egg muffins are done when they are puffed up and set.
- Allow the egg muffins to cool for 2-3 minutes in the pan before removing and serving.
These egg muffin cups are a great make-ahead option for breakfast or snacks and can be stored in the fridge or freezer. They can be reheated in the microwave or oven when needed. Feel free to experiment with different vegetables, spices, and protein additions to customize the recipe to your taste!
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Buttered boiled eggs
Boiled eggs can be cooked in a cup, although this typically refers to a recipe called "Egg in a Cup" or "Buttered Boiled Eggs". This recipe involves boiling eggs separately in a saucepan and then placing them in a cup or bowl with butter, salt, and pepper, mashing them together, and serving them with toast or bread.
Ingredients:
- 2 Eggs
- Butter
- Salt
- White or Black Pepper
- Bread or Toast
Instructions:
- Fill a medium-sized saucepan with water and bring it to a rolling boil.
- Carefully place the eggs into the boiling water and set a timer for 5 to 6 minutes for a runny yolk, or 12 minutes if you prefer a fully cooked yolk.
- Once the eggs are done, lift them out of the pan and carefully peel them, using gloves if necessary as they will be hot.
- Place the peeled eggs in a bowl, mug, or cup. Roughly chop the eggs with a fork or knife, leaving them chunky or mashing them to a finer finish, depending on your preference.
- Add a generous amount of butter, salt, and pepper to taste. Mash and mix the ingredients together until well combined.
- Serve immediately with hot buttered toast or bread on the side.
This recipe is a simple, comforting dish perfect for breakfast, tea, or supper. It is a great way to elevate your regular boiled eggs and can be enjoyed by people of all ages.
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Frying an egg
Start by adding a teaspoon of butter or oil to your pan and placing it over medium heat. While the butter is melting, crack your egg into the small bowl to ensure no shell ends up in the pan. Once the butter has melted and begins to foam, swirl it around the pan to coat the bottom evenly. Then, gently pour the egg into the centre of the pan.
As soon as the egg is in the pan, season it with a little salt. Decrease the temperature to medium-low. If you want a flat egg white, use a fork to gently poke at the surface of the white, especially where the thicker white meets the thinner white. This will help the egg white cook evenly.
If you are making a sunny side-up egg, cook until the top is set but the yolk is still runny, about 3 minutes. Keep an eye on the temperature: if it's too high, the white will become too crispy, and the yolk will start to bubble. If the temperature is too low, the egg will not cook properly. Aim for a gentle sizzle.
Once the egg is cooked to your liking, season with freshly ground pepper and transfer it to your plate using the plastic spatula. Enjoy your fried egg as is, or get creative and add some steak, avocado, or toast on the side.
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Pesto egg-in-a-hole
Ingredients
- Bread of your choice
- Pesto
- Eggs
- Butter
- Salt
- Pepper
Method
- Start by heating a small amount of butter in a nonstick pan over medium heat.
- While the butter is melting, prepare your bread. Cut a hole in the center of the bread, creating a circle or any shape of your choice.
- Place the bread and the cut-out piece in the pan and let it toast lightly.
- Spread pesto on the bread and let it heat until it starts to sizzle.
- Crack an egg into a small bowl or ramekin to ensure there are no shell pieces, then gently pour it into the hole in the bread.
- Season the egg with a little salt.
- Cook the egg for about 3 minutes until the top is set but the yolk is still runny.
- Flip the egg and bread carefully using a plastic spatula.
- Cook for another minute for an over-easy egg with a runny yolk.
- Transfer the pesto egg-in-a-hole to a plate and season with freshly ground pepper.
You can also get creative with your pesto by using different greens, vegetables, or nuts to make unique and tasty variations. Enjoy your pesto egg-in-a-hole, a comforting and trendy breakfast treat!
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Silicone cups for egg muffins
Silicone cups are a great option for making egg muffins. They are inexpensive, easy to use, and make cleaning up a breeze. You can use individual silicone cups or a silicone muffin pan to make your egg muffins.
To make egg muffins, simply whisk together eggs and milk in a large bowl. You can then add your choice of mix-ins, such as broccoli, bell peppers, cheese, salt, and pepper. If you want to add a hint of extra flavour, you can include garlic and onion powder. Once your batter is ready, pour it into your silicone cups or pan. If you're using individual cups, place them on a sheet pan and add half an inch of warm water to the pan. Then, bake your egg muffins at 325-375°F for 15-25 minutes, or until they are golden brown and firm to the touch.
Once your egg muffins are cooked, allow them to cool in the pan for about 15 minutes. Then, use a butter knife to gently loosen the edges and remove them from the cups or pan. You can serve them with your favourite breakfast items, such as English muffins, fruit, or yoghurt.
Egg muffins are a great option for meal prep as they can be stored in the fridge for up to three days or frozen for two to three months. To reheat, you can pop them in the microwave for about 20-30 seconds, or use a toaster oven for about 15 minutes if they have been thawed in the fridge first.
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Frequently asked questions
Egg in a cup, also known as buttered boiled eggs, is a simple recipe. First, boil the eggs until cooked but with a runny yolk. Then, chop the eggs with a fork, add butter, salt, and white pepper, and mash the eggs with the butter and seasonings. Finally, serve the mixture in a cup with toast or bread and butter on the side.
Preheat your oven to 350 degrees Fahrenheit. Grease a muffin tin with butter. Chop your vegetables and spinach and divide them among the muffin tin. In a bowl, whisk together eggs, onion powder, garlic powder, pepper, and salt. Pour the egg mixture into the muffin tin, filling each cavity 3/4 of the way full. Bake for 15-20 minutes or until the egg muffins look set.
Add butter or oil to a small nonstick pan and place it over medium heat. While the butter is melting, crack the egg into a small bowl. Once the butter has melted and started to foam, swirl it around to coat the bottom of the pan. Gently pour the egg into the center of the pan and season with a little salt. Decrease the temperature to medium-low and cook until the top is set but the yolk is still runny, about 3 minutes.
