I have started preparing Egg Cups in muffin pan (and tried silicon cupcake liners) recently. When I pull them from the oven, they fall quite a bit and the bottoms are misshapen. I'm baking them at 350 degrees for about 20 minutes. beaten eggs, grated cheddar, diced green chiles, Tony Cachere's . Any suggestions for producing even bottomed egg cups? They still taste very good, but if serving outside the family these are not attractive.
I'm about to try using my sous vide to produce these in small mason jars (4 oz). Would like to stick with oven for now since it is so much faster and easier.
by Emily Cappiello | If you’ve ever opened a box of Chinese take-out and it turns out to be not exactly what you ordered...
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