Have you seen those fluffy egg ‘muffins’.
You know the ones littering the likes of pinterest & brunch tables across the world?
Well, I tried my hand at them.
They’re super easy, super delicious & look super fancy! – Win, win, win!!!
What you’ll need to make 2:
salt + pepper to season
2 cupcake/muffin cases
Yep, it’s that simple.
Now for the recipe:
- Seperate eggs, keep your yolks in a bowl, if you’re feeling even jazzier, you could seperate them like this, but I like the good ol’ fashioned cracking eggs on the side of the bowl & using the shell method. This would be a good time to preheat the oven to 180oC
- Whip up your egg whites by whisking – it will be a hell of a lot quicker with an electric whisk. Think consistency of a meringue mix, that is what you want, stiff peaks, mini mount Everest! This is the time to season with salt and pepper, I’d say go light as you can always add a bit more when their out the oven.
- Spoon into muffin cases about 3/4 full and make an indent for your yolks to later be placed. I personally love a runny yolk so I baked the whites for about 10 minutes before adding the yolks for a further 5 minutes.
Equally delicious fresh out the oven or left to cool. Oh go on then get some dippy toast in their. Who said adults couldn’t do egg & soldiers any more?!
Now go and enjoy the fruits of your labour!