Eggs? The perfect protein, don’t you think? One large egg contains 6 grams of protein. I find the egg to be very versatile and an easy grab-and-go snack. I’ve always been one to start my day with eggs especially on the weekends. I guess they remind me of a time when everyone sits down together and enjoys a family breakfast. You don’t get too many of those during the week!
I found this great little trick on Pinterest for baking eggs in the oven. It couldn’t be easier and it takes no time at all to bake up a whole muffin pan full and have a container in the frig for a few days of family meals. The nice thing about using a muffin pan is that you can create several different types of eggs at the same time. Crack them into liners for poached/over easy/hard eggs, put them in whole for soft or hard boiled eggs, or scramble them and eggs your favorite omelette fixins.
Bake them in a 350 degree oven according to the following schedule:
|Poached/Runny Yolk||14 minutes|
|Over Soft||16 minutes|
|Over Hard||18-20 minutes|
|Soft-boiled (in shell)||25 minutes followed by ice bath|
|Hard-boiled (in shell)||30 minutes followed by ice bath|
They’ll turn out like this:
Serve them on egg sandwiches, in asian noodle dishes or on top of your salad! Heck, just grab one and stick it in your mouth as a healthy snack.
Any way you eat them, you’ll go egg-y over them!
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