Sunday, August 27, 2017

Baked Eggs

Far Guy bakes eggs every few days. ( He needs more protein in his diet.)  Basically it is scrambled eggs, ham and cheese.  He bakes them and then wraps them and puts them in the fridge, when he wants to have them he just microwaves them!

We had the ever present cupcake vs muffin tin ongoing arguement.  Why is it called a muffin tin when you put cupcake liners in it and make cupcakes…shouldn’t it be called a cupcake tin?  I say no it is a muffin tin always has been always will be.

This time he didn’t add that splash of milk to his mixture and his eggs are tougher…someone who will remain nameless told us “Only poor people with lots of kids put milk in their scrambled eggs, it makes the eggs go further when you have lots of mouths to feed.” I think milk makes the eggs fluffier and more airy.

Far Guy was struggling with the muffin/cupcake tins.  So he ordered some fancy smancy silicone baking pans.  He really likes them… the eggs slid out perfectly and with just a few swishes in the sink the pans were clean.  Here they are air drying on the counter.

IMG_4956

He said “It is the best thing since they rolled toilet paper.”

So my question for you is this…muffin tin or cupcake tin…milk or no milk?

For the record.  I can only eat eggs once in awhile…they make my tummy hurt.

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26 comments:

  1. Amazon sells muffin-cupcake (or cupcake/muffin) pans. Seems like it is either/or thing.

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  2. There is another blog, "Courage in the Kitchen," that is in our Duluth paper and the other day Chuck, the blogger, posted this recipe that sounds good. It is another way to do an egg dish to refrigerate and use later. It looks pretty tasty! His archive goes way back and he tells good stories.
    http://kitchencourage.areavoices.com/2017/08/23/erynns-egg-bites/#comments

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  3. Always heard it called a cupcake pan. We sometimes put in a little water, heard it helps the yolk and white blend better. I only put the little bit of water in sometimes, haven't made up my mind about whether it makes a difference. We use Egg Beaters or a store brand version of the same thing sometimes.

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  4. Muffin tin, add milk. Not water. Ever.

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  5. I think we called it a bun tin when I was a child. We called cupcakes fairy cakes and muffins were something completely different.

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  6. Muffin tin even though they are more often used for cupcakes here.

    I grew up in a large family and Mom knew how to stretch a penny until it screamed. She never used milk or water in scrambled eggs. They were tough and unappetizing, which made them go further. I use a little milk in mine to make them fluffier.

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  7. I think they are called muffin tins because muffins existed long before people thought of making cupcakes. Cupcakes became popular after cake mixes hit the grocery store aisles.

    Yes, milk or water added to eggs makes the fluffier.

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  8. I call it a cupcake pan because I've never made a muffin in my life. I have silicone pans too. I add water to my scrambled eggs to make them fluffier, no milk I'm lactose intolerant

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  9. Milk. And I've always called them muffin pans. :-)

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  10. I always add a little water for scrambled eggs - seems to make then softer.

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  11. I do not like fried eggs or egg yolks but I do like hard boiled egg whites and deviled yokes. I have to eat the yolk as often as I can tolerate it to get more of the B vitamins and protein. With the tick bite Alpha-Gal allergy, I am not able to eat mammal meat or pork - - - just lots of poultry and some fish. Beans are another good source of protein - - and fiber.

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  12. The milk in the eggs makes your tummy hurt...

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  13. Always called them muffin tins. These days you can buy muffin top tins, too. But we lined the muffin tins for making cupcakes, too--LOL!

    A little milk definitely makes scrambled eggs or omelets fluffier, but I rarely do it...just because I never remember because my mom never made them that way--LOL!

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  14. I always add a little milk - probably just because my mother always did it that way. I didn't know there was another way! Always called it a muffin tin -even though I make a lot of cupcakes too. Sandy B.

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  15. Muffin tins (never make cupcakes, only muffins)... no milk in eggs (don't like fluffy eggs). :)

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  16. I've always called it a muffin tin.
    I can't comment on the eggs because I don't eat them.

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  17. Well, since those new fancy pans are not "tin", they can't be either. I call them cupcake pans. And I used to add milk, but I no longer do. But then I hardly ever cook scrambled eggs any more.

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  18. Muffin tin and a bit of water - it makes the eggs fluffy and moist, too!

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  19. diane in northern wisAugust 27, 2017 at 7:26 PM

    I would say Muffin Tins....and I always add milk!!!

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  20. Love those pans! I make a muffin that tastes like french toast (low carb high fat) - I used 8 eggs and cream cheese for every 18 muffins I make so use lots of eggs! These pans work wonderful. I eat scrambled eggs and no longer add milk, I add heavy whipping cream (to get more fat).

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  21. Muffin tin for sure! And I use paper cupcake liners for my muffins :o)
    I usually add a little water to eggs if I am scrambling them.

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  22. We always called them cupcake pans. We don't eat a lot of eggs, but occasionally scramble a few (without adding anything) and have breakfast for supper.

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  23. Cupcake pans were the going name in my families household. I like those new ones. Far guy just gets on line and buys some new ones. My wife seems to be doing that a lot in the new house. Things just seem to a appear on the front stoop in the afternoon.

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    Replies
    1. My mom always added mile to the eggs for fluffiness. My wife adds water sometimes like they do for omelets.

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  24. I call it a cupcake tin if I'm making cupcakes and a muffin tin if I'm making muffins! LOL! I always put milk in my scrambled eggs and cook them in a butter coated pie dish in the microwave where they come out so light and fluffy...just don't over cook and stir frequently.

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Thanks for stopping by! I appreciate your comments! If you have a question I will try to answer it here. Connie