Photo Credit: Aimee SeaveyHappy Brunching!
View and Print the Recipe for Baked Eggs in Hash Brown Cups
and get a free digital issue, plus 30% off in the Yankee Store
I hope Aimee sees this as I have a question about the recipe! I did not have jumbo muffin pans but I did have cupcake so I modified the recipe a bit to fit that. It came out great but I did cook my eggs a bit longer as I don’t like my eggs TOO runny. The whites came out a bit…rubbery for my taste. Is this because I overcooked them? I really loved this recipe so I want to make it the best I can! Thanks
Hi Desiree. Well done on modifying it for standard muffin cups! I couldn’t seem to get that to work. Your eggs may have come our rubbery if the eggs themselves were very fresh (the older an egg is, the thinner the white will be), but you may have just baked them a little too long. It’s a fine line for those of us that don’t like a raw-looking white (myself included). Next time take them out a little bit earlier, and see if that helps!
Email (will not be published) (required)
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.Yankee Publishing Inc., P.O. Box 520, Dublin, NH 03444(603) 563-8111
Find Yankee on Google+