Pin Test Tuesday Thursday
There’s nothing like leaving your laptop at someone’s house for a day to set you behind in blogging. So, this week’s Pin Test is Pin Test Thursday!
If not for a deviled egg mishap, I may not have heard of Baked French Eggs. I was sharing a story with my mom about a disastrous attempt to snap a lid onto a large plastic container full of deviled eggs. I’d forgotten what I was sealing inside the container, so when I had some trouble snapping the lid on, I shifted the container from side to side as I snapped each edge down. It was only once the lid was secure that I remembered what was inside and looked down to see half of the deviled eggs flipped upside down. It was egg mayhem.
Since we were already on the topic of eggs, my mom mentioned an easy alternative to boiled or deviled eggs. She bakes eggs in a muffin tin with a splash of heavy cream and Parmesan cheese. It sounded so easy, that I couldn’t wait to try it.
As I’ve posted before, I enjoy making mini egg omelets in a muffin tin at the beginning of week as an easy and quick breakfast option throughout the week. They’re so easy to make, but the recipe for Baked French Eggs from http://www.justapinch.com/ sounded even easier than my incredibly easy mini egg omelets.
When I set out to try the recipe, I decided to make just 9 eggs. That way, if I didn’t like them, I’d have saved myself from wasting a full dozen. The recipe calls for heavy whipping cream, but says you can sub margarine instead. Since I had neither I used butter in place of margarine.
The recipe was easy. So easy, that as I placed them in the oven I thought this recipe was probably too good to be true. The eggs would probably be passable, but not something I’d really want to eat everyday, I thought.
Pass or Fail?
When I took them out of the oven, I popped one out of a tin to try right away, and gave one to Gary to get his opinion too. We were both sorry I hadn’t made 12 to begin with. As soon as I cleaned out the pan, I popped 12 more eggs in the oven! These passed the Pin Test! They have all the goodness of a fried egg, together with the nice, but not overwhelming, saltiness of the Parmesan cheese. You can adjust the cooking time to get the yolk just how you want it. I prefer mine cooked through, so I followed the maximum time called for in the recipe.