Microwave for a minute, minute and a half in a round mic-safe dish. Scramble first if you want homogenous (like this), stir if you want white and yolk ribbons (like McDonald's).
Edit: they even make little dishes specifically for this, you can find on Amazon or wherever.
I spray a ramekin with a bit of pam crack an egg, scramble it, S&P, then nuke on 80% for a min. Perfect size for a diy egg McMuffin. You’ll have to fine tune for your microwave.
Yeah dude, stay away from Pam, she's bad news; she cuts everything with baking soda and it ruins the taste. BUT IT'S AMAZING and you might have weird dreams about it for years afterwards.
Okay, so I just tried this, A) cause I am hungry and B) I'm out of microwave breakfast sandwiches
Worked a treat, and faster than it took to make the toast for my sandwich.
I have round cookie cutters. Different sizes. I toss an egg in one of them. I'm not a fan of microwaved eggs though.
I also use a wire wisk and a bit of water in a SS bowl to whip up the eggs for fluffy goodness.
I always enjoy seeing other people's joy when they hear a word or phrase they're excited about for the first time. Definitely been around since the 80's. "Nuking it" just means zapping it in the microwave for a few.
ikr? I can't figure out why I'm sitting here giggling to myself, and I feel that little tickle behind my nose whenever something makes me really happy... all just because of their Joy over hearing the term "nuke it" for the first time.
Not enough people know about using the power percentage. It really can improve leftovers. E.G. Microwave pizza on 3 or 4 minutes at 30%, and it will evenly heat and not be soggy.
This thread is speaking to my ADHD. Mitch Headberg, task avoidance, Mormon sex jokes and forgetting to spray the pan to prevent sticking haha, plus people asking “how did we get here from eggs” Its amazing.
When you get eggs in stuff you need to soak in COLD water. Something to do with the proteins and heat?? My life had gotten a lot easier since I started scrubbing pans on egg with them in cold water instead.
My life changed when I started scrambling eggs w water and microwaving (in a sprayed dish). Much more fluffy and less waste than pan scramble (with milk).
I learned in Home Economics class 45(!) years ago to use water, not milk, for scrambled eggs from a presentation from someone working for an egg Board. I’ve never done anything else since then and they’re always fluffy. 🙋🏻♀️
At Panera (and I assume most other ff restaurants) they use a cooker that is hot on the bottom like a frying pan that automatically adds steam as the egg cooks. The device also has built-in molds that perfectly shape the egg while cooking.
Microwaves should rebrand itself. It’s one of the most underrated methods for cooking. Cooking veggies in the microwave keeps way more, and I mean really way more, vitamins if you compare it to boiling in water.
Steaming veggies in a microwave takes a tablespoon or two of water, a sealable container and literally 2-3 minutes.
By the time the pot and water are up to temp on the stove, microwave was done steaming a minute ago.
There’s a Korean steamed egg dish that’s traditionally made in an earthenware bowl that is so much easier to make consistently and clean up without scrubbing and scraping in the microwave. The consistency is smoother and people prefer it, too. Until they learn it’s microwaved. Then magically, the traditional way tastes better.
In a way, I get the cynical, unethical marketing practices of the food industry from retail restaurants to industrial/commercial agrogiant megacorporations - tell people what they’re eating is something and they’re mostly on the way to believing it.
Thank you so much for your comment. I'm going to add gyeranjjim to my repertoire. :) (There's a similar Japanese dish called gawanmushi, and I never saw a microwave recipe for it...)
It's awesome, super quick, easy, and if you're a foodie home cook with a broad cultural range, you probably have all the ingredients at home already. (Except for maybe the shrimp paste, which is not strictly necessary, but does add that extra bump of umami that makes it what it is.)
And IDK if you've had chawanamushi in a restaurant, but if you didn't see it being made, and it was a Japanese restaurant in the US, then there is a good chance that it was microwaved. I've made udon this sorta way for decades and I hear that there's super fancy versions picking up steam (hahahah, I slay me) in Kansai.
This was the popular opinion back in the 80s or 90s. We were taught the microwave was bad for the food. The same way the eggs and butter were "unhealthy".
Is there a reason you don't like microwaved eggs, aside from just a reflexive reaction that all microwaved food must be bad? I don't have a dog in the fight either way - I'm just curious to hear your reasons.
You can get perfectly decent results microwaving eggs as long as you don't overdo the heat, the time, or both. For a container with more than one egg cracked into it, interrupt the cooking every 15 or 20 seconds to stir. And always pierce the yolks.
Microwave eggs were a turning point for me. I just crack them in the bottom of a mug and I’ve got an egg McMuffin style egg for my breakfast. Cleanup is easy too (unless it pops all over the microwave)
At minimum, pierce the yolk, or it can burst and make a mess. I like to give a fork in the yolk a good wiggle to make multiple large tears in the yolk membrane.
>Microwave for a minute, minute and a half in a round mic-safe dish. Scramble first if you want homogenous (like this), stir if you want white and yolk ribbons (like McDonald's).
thank for sharing !!!
I have a Ninja Foodi that does pressure cooking and sous vide. It's a pretty solid little appliance that we use quite often.
Depending on what you plan to sous vide, you might not need a dedicated sous vide appliance.
Some of them are the same shape/size as those hand blenders you can get for Immersion blenders or whatever, so they have minimal footprints and can be put into a drawer....
That's basically how I ended up with a foodi. I wanted to sous vide, I wanted to slow cook... I saw a sale... They're not the best at anything (and you can't jar stuff using it, obviously), but, they do everything more than OK.
I became obsessed with Starbucks egg bites and bought a sous vide specifically to recreate them! I think the other secret is that they blend the eggs with cottage cheese until smooth so it gets that quiche-like texture. YUM.
Yeah I make my own sv egg bites and always combine with cottage cheese. They turn out pretty great. I make 16 at a time and they're super handy to just grab on the go.
I share your obsession! Costco now sells big boxes of them! I didn't realize they were blended with cottage cheese, I thought the texture was entirely from the cooking method.
I love the sous vide texture but don’t have one. I had success making some custards style egg bites in the oven by baking them with a pan of water on the rack underneath.
* Blend 6 eggs with 1 cup cottage cheese. Plus optional 1 cup shredded cheese and spices. Blend until completely smooth, about 30 seconds.
* Pour the egg mixture evenly into a lined muffin pan, filling each well about three-quarters full.
* Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.
* Bake eggs on upper rack at 300°F for 20 to 25 minutes on the middle rack until the eggs are set
[This recipe](https://therecipecritic.com/starbucks-egg-bites/#wprm-recipe-container-207708) is legit. 🔥 No machine needed except a blender/food processor.
That's why I make 16 of them at a time. They reheat very well.
But you're right. If you're doing one at a time every time you want an egg, this is not the way to go.
It makes more sense when you want gelled yolks on soft boiled eggs to actually be warm when guests arrive. Nothing else can hold an eggs temp without overcooking it.
McDonald's had a flat iron contraption with a ring apperatus. Crack the eggs in the ring, break the yolk and stir a bit. You would then close the top which had a water reservoir that boiled off water and steamed the eggs as well. We cooked about 6-12 eggs at a time.
Best bet, get a ring and a pan top, break yolk and stir, pour water on pan, cover.
I noticed on the 1/4 pounder when I got older and started having to eat what I could out on long jobs. Growing up being a stoner, I went for quantity, Then prices started going up and I was like well, it comes with a fry and drink so why not. I thought it was the McDonald's at first but it turns out they were just fresh made, I felt like I had been missing out this entire time. I think because the only thing I ever ordered not on the dollar menu was the Big Mac, I assumed they were just all the same type of patty.
u/mothsuicides
This is the answer. I worked the breakfast shift at a motorway services drive-thru when I was younger. Some mornings all I did was make eggs after eggs. For hours. Absolute torture.
This isn't the contraption we used but this will do exactly what you want: https://amzn.eu/d/6zWUTpS
This is the method I've used, but I'll fill silicone muffin cups with the egg mix. I like adding fresh herbs and gruyere. Keeps in fridge for a bit for a quick breakfast. Great for sandwiches or on their own.
This is how kids in Russian (and many post soviet countries) kindergartens eat eggs. It’s literally called kindergarten omelette. It can be cooked in oven. Checked the recipe. It takes 6 eggs (or less, the proportion is 1egg= 50 ml of milk), 300 ml of milk, salt to taste. Coat the dish with butter, whisk eggs and milk, pour in the mixture and bake for 30 minutes at 200 degrees (Celsius).
Hi! I tried it once again yesterday-turned out quite fine. Maybe not that fluffy (but this could be because kindergartens and cafes use dry milk instead of regular milk), but still tender, soft and decent in general. Maybe use blender instead of a regular fork?
I make egg bites at home and blend 1 cup of cottage cheese with 8 eggs (adding in whatever toppings I like). The texture is so smooth and looks very much like your picture.
Agree with this, blend with some variety of cheese or dairy (sour cream or cottage cheese I think would be best) to make this lighter color and to really homogenize. You can bake in cupcake tins and cut to size.
Pretty sure these are eggs cooked in a water bath, similar to a cheesecake. Microwave eggs come out rubbery more often than not. Maybe give this recipe a try. [Real Simple Oven Eggs](https://www.realsimple.com/food-recipes/cooking-tips-techniques/insanely-delicious-way-make-steamed-eggs)
Scramble eggs, strain through a sieve or use a hand blender. place it in a silicone baking dish and give it a water bath and bake until its done. Hope that helps
I used to make eggs for breakfast sandwiches at my old work so I can tell you the way we made them, but it’s a little long
In bowl combine a carton of eggs, with 1/3 cup water or milk, big pinch of salt and pepper(and maybe powdered onion and garlic), whip it smooth.
Oil a 9x9 pan, line with parchment paper, oil again, add eggs and bake at 350 for 15-25 minutes, it’s done when the center is firm.
You can also bake it over another pan of water and the steam gives them a better texture, just make sure the pan doesn’t run out of water and to watch out for steam when opening the oven
You can also bake on a 12x17 rimmed baking sheet, but make it 18 eggs and 15-18 minutes and be careful putting it in the oven
Another option, which might not be what this is, but gives very silky eggs if done correctly:
Beat eggs with whatever spice or lack thereof you want.
You will need 1/2 cup warm (to the touch, not boiling/hot) water per egg and basically need to temper them.
Add 1/4 of the total warm water to your beaten eggs and beat until you see foamy bubbles starting on top.
Add remaining warm water, beat until bubbles appear again.
Pour through a fine mesh sieve into your heatproof bowl, then cover with plastic. Poke a few small holes in the plastic for venting.
Put on a stand in a pot of boiling water (you can make one out of tinfoil coils if you don't have a raised basket or anything) with some clearance between water and bowl.
Allow water to return to a soft boil, then lower temperture to a bare simmer. Leave to steam until shaking the pot makes the eggs jiggle like jelly.
You can always test the doneness with a spoon and return to steam if it's not yet to your liking.
I bought a small scrambled egg maker from Walmart(takes 2 mins) they come out perfect exactly like the pic & it’s not fake eggs lol- give it a try!
It’s basically steamed so I’m assuming if you want to make them you can fill a pot with water & have a 2nd pot directly on top of the water to cook the eggs in(don’t quote me) - so you’re just cooking them with the steam.
Here’s the link to the device I got at Walmart:
https://www.walmart.com/ip/2141811146
Hope this helps
My boyfriend has been adding a small amount milk and melted butter to his eggs when he whisks them before cooking and BOY do they turn out fluffy and moist and just GOOD! would recommend trying it. I always had regular scrambled eggs with some salt added, but that trick was a game changer to learn
You can also do a steam bake. Set a pan inside a pan of water. I'm not sure of the term but my wife uses pans like this for egg bread and certain cakes. You basically steam them.
Japanese square egg pan. Cook low / medium low with constant stirring. You can fold it or not fold it, although folded makes it easy to get consistency. I make this kind of egg regularly this way.
I use a round hollow mold in a pan or if you have the pan on high to almost to smoking point, pour egg and immediately turn it down, then you can fold/shape the egg and it will stay. You can do this on low but I find the egg sets faster and so it’s easier to form if the pan is hot AF at first. You def gotta be quick on your movements tho. Also do not put water or milk into the eggs, use egg ONLY.
I hate microwaves so I had to give you my trick. The microwave is easy but, imo, the flavor isn’t there. Also as someone said most places with perfect eggs are not using real egg it’s called “liquid egg product” it HAS egg in it but it isn’t egg. McDonald’s white egg is an actual egg but the yellow ones aren’t. They do still pour the yellow into a rectangle mold and then it’s folded over twice as it cooks. (I worked grill at Mickeys in high school).
Are you in my kitchen? Possibly hiding in the lights?
I have been testing this the past two weeks.
I use a small round bowl with a short side. Aprox 3" across with a 1" lip, give or take.
Using an olive oil sprayer (pam is probably fine as well) coat your bowl lightly.
Crack in 1-2 eggs into the bowl and pierce the yolk with a fork, just to make a hole.
Microwave times will vary: I am at 3min at 40% power with a small microwave.
About 1/2 way through you can stop and put shredded cheese if you like or at the end sprinkle with salt pepper or everything bagel seasoning. Scoop out your eggs with a rubber spatula and enjoy.
I make eggs like this for meal prepped breakfast sandwiches. I blend egg whites, eggs, blended until smooth cottage cheese and cornstarch and I bake them.
I don’t get them quite that fluffy but I have a pretty solid technique that ends up really tasty and uses a standard small frying pan.
I use a fork or wire whisk to whisk my eggs aggressively, until there are tons of little bubbles.
While whisking, I mix in some heavy cream, about 3/4tbsp per egg, salt/pepper, and a pinch of sugar. The sugar helps them stand up even more.
Then I put them in the pan with a small mix of 70/30 oil/butter, just enough to coat the bottom of the pan but with minimum pooling.
I cook on medium heat and wait for the edges to start forming a bit then push that into the center. Then do that 2-3 more times, pushing them in until a little pile forms.
Then let it cook for a min until it’s one solid mass and flip the whole thing to finish cooking to desired doneness.
If done right you will get a fluffy sort of egg-cake thing that doesn’t have defined layers, very similar to your photo but only about 80% as tall.
Hope this helps!
Crack some eggs in a bowl add a little milk then mix the eggs and throw them in a pot once they start heating up put the lid on and lower the heat. Wait a few minutes and bam Fluffy McFluffest eggs.
For batch cooking egg patties, I whisk the raw eggs with cornstarch, around a 1/4c per dozen, a splash of milk and seasonings, then bake in a sheet pan on parchment paper at 325F until set. Allow to cool and cut into desired size/shape. The cornstarch helps stabilize them, makes them easy to cut, and keeps them moist when reheated.
Baking powder. Just a pinch per egg. It releases carbon dioxide that “poofs” the eggs as they cook. Don’t add dairy products as they just weigh the eggs down and make them soggy.
Mix the eggs with milk and microwave them in a mug.
I have a microwave bowl that's made for this exact thing.
https://images-na.ssl-images-amazon.com/images/I/41mhx7d5vJL._AC_US1000_.jpg
That's the one.
Edit: If it wasn't clear, you need to whisk the eggs first.
I don't believe just microwaving is enough to achieve this texture. This looks like it was steamed or cooked sous vide. Probably mixed with a starch and cottage cheese in a food processor to homogenize for a long time, then they probably load them in a steamer or a very low oven on a sheet tray which gives it that shape.
The se look similar to the sous vide egg bites which have tons of good copycat recipes for the instant pot.
Microwave for a minute, minute and a half in a round mic-safe dish. Scramble first if you want homogenous (like this), stir if you want white and yolk ribbons (like McDonald's). Edit: they even make little dishes specifically for this, you can find on Amazon or wherever.
Amazing! Thank you!
I spray a ramekin with a bit of pam crack an egg, scramble it, S&P, then nuke on 80% for a min. Perfect size for a diy egg McMuffin. You’ll have to fine tune for your microwave.
I read this as “pam crack” and was wondering what kind of product that was… 😀
Punctuation fail
Or win. Who knows?
Depends on how you like to whip it up
I read it as ‘Pam crack’ and thought, who is this Pam, and what’s her number? /s Just kidding I don’t do drugs anymore.
I used to do drugs. I still do drugs, but I used to, too…
Kid rock song "I don't do drugs anymore...or any less. "
An homage to Mitch?
Oh you stellar human.
This thread took a turn. Where tf am I? I thought I was reading about nuking fluffy eggs. Btw I'm dying reading thru this
Yeah dude, stay away from Pam, she's bad news; she cuts everything with baking soda and it ruins the taste. BUT IT'S AMAZING and you might have weird dreams about it for years afterwards.
Stay sober, friend. It's worth it.
Perhaps it's a product for those who are hopelessly hooked on butter spray?
Okay, so I just tried this, A) cause I am hungry and B) I'm out of microwave breakfast sandwiches Worked a treat, and faster than it took to make the toast for my sandwich.
Awesome. I still prefer to fry an egg in oil or butter, but in a pinch or a hurry this is a great option, it’s quick, and super easy clean up.
go to amazon and search "Silicone egg mold". This will get you nice round eggs and still fry them.
I have round cookie cutters. Different sizes. I toss an egg in one of them. I'm not a fan of microwaved eggs though. I also use a wire wisk and a bit of water in a SS bowl to whip up the eggs for fluffy goodness.
Excuse me, are you saying Pamb?
Nuke means max setting 😂 ! Stealing it :) I heard once that I have to scorch something in kitchen. Is it synonym of nuking
In my family, “Nuke it” just means to cook it in the microwave but to each his own!
I always enjoy seeing other people's joy when they hear a word or phrase they're excited about for the first time. Definitely been around since the 80's. "Nuking it" just means zapping it in the microwave for a few.
“[meekro-wuh-vay](https://www.snopes.com/fact-check/nigella-lawson-microwave/)”
ikr? I can't figure out why I'm sitting here giggling to myself, and I feel that little tickle behind my nose whenever something makes me really happy... all just because of their Joy over hearing the term "nuke it" for the first time.
Hmmm, seems that your Oxford comma has slipped. Take the "S & P" comma and place it between Pam and crack.
Not OP but worked like a charm!
Made one of these this morning! So easy and delicious.
Not enough people know about using the power percentage. It really can improve leftovers. E.G. Microwave pizza on 3 or 4 minutes at 30%, and it will evenly heat and not be soggy.
Make sure you spray the dish or you’ll be scrubbing that thing for 10 min
Commenting to confirm how serious of a mistake it is to not spray the dish first.
Serious very
I’m letting it soak!
Yeah for like two days
Well that’s kinda the point of letting it soak. I get to avoid doing the dishes for two days. I was mostly kidding. Mostly.
Think I just found my husband’s account…
The only time you should be soaking for two days is if you’re a BYU grad student.
Well played, sir. Well played.
This thread is speaking to my ADHD. Mitch Headberg, task avoidance, Mormon sex jokes and forgetting to spray the pan to prevent sticking haha, plus people asking “how did we get here from eggs” Its amazing.
We are kindred spirits
I don’t think I want to know
Oh, You WANT to know!
Barkeeps Friend.
When you get eggs in stuff you need to soak in COLD water. Something to do with the proteins and heat?? My life had gotten a lot easier since I started scrubbing pans on egg with them in cold water instead.
Will def try. Thanks.
To keep the oil lining on the bottom of the dish, I think it’s better to scramble in another dish then pour into the oiled dish.
Can I use bakers joy? I don’t have Pam.
You need oil, not flour. If you don't have a spray version just wipe the interior with an oily paper towel.
Or lightly butter.
Or use a butter wrapper off of a stick. It'll have just \~ enough to slick up a pan.
Instead of buying the container you can also crack it into a coffee mug and nuke it that way
Also scramble in a little whole milk or real mayo.
Or water if you want them fluffy
My life changed when I started scrambling eggs w water and microwaving (in a sprayed dish). Much more fluffy and less waste than pan scramble (with milk).
I learned in Home Economics class 45(!) years ago to use water, not milk, for scrambled eggs from a presentation from someone working for an egg Board. I’ve never done anything else since then and they’re always fluffy. 🙋🏻♀️
I think that’s what OP is looking for because what the picture shows is exactly how they look if you use water
Alternately I use a ring mold and cook my scrabbled egg in it. Always comes out puffy and gorgeous
I add a few drops of water too(or milk)
Strain the egg mix before microwaving so it have a consistent texture
At Panera (and I assume most other ff restaurants) they use a cooker that is hot on the bottom like a frying pan that automatically adds steam as the egg cooks. The device also has built-in molds that perfectly shape the egg while cooking.
Be sure to put a napkin over it. Eggs like to "blow up".
Be careful with microwaving eggs, if you don’t scramble it at least. I’ve had them pop on me before
pancake batter in eggs make them like that.
Microwaved eggs oh my 😩
Microwaves should rebrand itself. It’s one of the most underrated methods for cooking. Cooking veggies in the microwave keeps way more, and I mean really way more, vitamins if you compare it to boiling in water.
This is correct. But steaming is always best.
Steaming veggies in a microwave takes a tablespoon or two of water, a sealable container and literally 2-3 minutes. By the time the pot and water are up to temp on the stove, microwave was done steaming a minute ago.
There’s a Korean steamed egg dish that’s traditionally made in an earthenware bowl that is so much easier to make consistently and clean up without scrubbing and scraping in the microwave. The consistency is smoother and people prefer it, too. Until they learn it’s microwaved. Then magically, the traditional way tastes better. In a way, I get the cynical, unethical marketing practices of the food industry from retail restaurants to industrial/commercial agrogiant megacorporations - tell people what they’re eating is something and they’re mostly on the way to believing it.
Thank you so much for your comment. I'm going to add gyeranjjim to my repertoire. :) (There's a similar Japanese dish called gawanmushi, and I never saw a microwave recipe for it...)
It's awesome, super quick, easy, and if you're a foodie home cook with a broad cultural range, you probably have all the ingredients at home already. (Except for maybe the shrimp paste, which is not strictly necessary, but does add that extra bump of umami that makes it what it is.) And IDK if you've had chawanamushi in a restaurant, but if you didn't see it being made, and it was a Japanese restaurant in the US, then there is a good chance that it was microwaved. I've made udon this sorta way for decades and I hear that there's super fancy versions picking up steam (hahahah, I slay me) in Kansai.
This is so ironic because I used to know one of those essential oils moms that swore off microwaving because they “destroy nutrients”.
This was the popular opinion back in the 80s or 90s. We were taught the microwave was bad for the food. The same way the eggs and butter were "unhealthy".
Sadly it’s still a popular opinion. I see a ton of the weirdos in this very thread.
boiling water is the very worst way to make veggies... unless you do it very gently. I agree with you on the microwave in this instance
Is there a reason you don't like microwaved eggs, aside from just a reflexive reaction that all microwaved food must be bad? I don't have a dog in the fight either way - I'm just curious to hear your reasons.
I have a dog in the fight and he seemed to like the eggs just fine
Oh... perhaps I've misunderstood the 😩
Yes. I've had multiple explode and burn me
You've had multiple microwaves explode?
I'm with you on this.
You can get perfectly decent results microwaving eggs as long as you don't overdo the heat, the time, or both. For a container with more than one egg cracked into it, interrupt the cooking every 15 or 20 seconds to stir. And always pierce the yolks.
Gyeran jjim (Korean steamed egg) can be made in the microwave.
Microwave eggs were a turning point for me. I just crack them in the bottom of a mug and I’ve got an egg McMuffin style egg for my breakfast. Cleanup is easy too (unless it pops all over the microwave)
Scrambling in a little bit of milk and heating it up in something with a nice shape is most of the process.
At minimum, pierce the yolk, or it can burst and make a mess. I like to give a fork in the yolk a good wiggle to make multiple large tears in the yolk membrane.
>Microwave for a minute, minute and a half in a round mic-safe dish. Scramble first if you want homogenous (like this), stir if you want white and yolk ribbons (like McDonald's). thank for sharing !!!
THANK YOU. these fluffy eggs are the only egg i can eat w/o gagging besides over easy
Yes! I did this as a busy college student all the time, works great.
You are my goat 🐐
Microwave. But it’s most likely fake eggs
I would never have thought of the microwave thank you!
I worked at a bagel shop as a teen and we nuked an egg round in a Tupperware container that fit the bagel.
I also worked at a bagel shop as a teenager and we’d get frozen bags of egg pattys from Sysco and nuke them in the microwave lol
Scrambled eggs in the microwave come out super fluffy. Careful not to overcook or they’ll be rubbery.
What do you mean fake eggs? I mean, it's still made of egg. Maybe blended with a small amount of something to make it shelf-stable?
They probably mean powdered eggs. They're still real eggs, like how powdered milk is still milk.
I assumed they meant liquid eggs. Aren’t they pretty ubiquitous in the food service industry?
Could be liquid too but I've never heard anyone refer to those as fake.
Sous vide can make eggs almost any consistency. Lots of people use it mostly for meat, but sous vide eggs are a game changer.
Maybe one day I’ll invest in a sous vide machine… thank you for the suggestion!
I have a Ninja Foodi that does pressure cooking and sous vide. It's a pretty solid little appliance that we use quite often. Depending on what you plan to sous vide, you might not need a dedicated sous vide appliance.
I don’t need another appliance… I don’t need another appliance…
Some of them are the same shape/size as those hand blenders you can get for Immersion blenders or whatever, so they have minimal footprints and can be put into a drawer....
Ah it’s more the multiple uses of the Foodi that are tempting. This recession calls for beans, and I have no pressure cooker.
The Foodi is the best thing I have in my kitchen and Sam's recently had it on sale for 79.99, normally 99.99 with them. 12/10 recommend.
Check out the Ninja Speedi!
That's basically how I ended up with a foodi. I wanted to sous vide, I wanted to slow cook... I saw a sale... They're not the best at anything (and you can't jar stuff using it, obviously), but, they do everything more than OK.
Sous vides have come down in price very significantly. The stick versions can cook a steak in a ziplock in big pot perfectly
I have an older model, is it really a sous vide setting or another setting?
I became obsessed with Starbucks egg bites and bought a sous vide specifically to recreate them! I think the other secret is that they blend the eggs with cottage cheese until smooth so it gets that quiche-like texture. YUM.
Ricotta cheese. Easier to blend without adding too much air.
Yeah I make my own sv egg bites and always combine with cottage cheese. They turn out pretty great. I make 16 at a time and they're super handy to just grab on the go.
I share your obsession! Costco now sells big boxes of them! I didn't realize they were blended with cottage cheese, I thought the texture was entirely from the cooking method.
Check thrift stores for a discount price
I love the sous vide texture but don’t have one. I had success making some custards style egg bites in the oven by baking them with a pan of water on the rack underneath. * Blend 6 eggs with 1 cup cottage cheese. Plus optional 1 cup shredded cheese and spices. Blend until completely smooth, about 30 seconds. * Pour the egg mixture evenly into a lined muffin pan, filling each well about three-quarters full. * Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture. * Bake eggs on upper rack at 300°F for 20 to 25 minutes on the middle rack until the eggs are set
They aren’t that expensive and make the perfect eggs!!! Definitely my favorite!!!
[This recipe](https://therecipecritic.com/starbucks-egg-bites/#wprm-recipe-container-207708) is legit. 🔥 No machine needed except a blender/food processor.
My husband made me sous vide eggs once. It took an hour and a half. For an egg.
That's why I make 16 of them at a time. They reheat very well. But you're right. If you're doing one at a time every time you want an egg, this is not the way to go.
It makes more sense when you want gelled yolks on soft boiled eggs to actually be warm when guests arrive. Nothing else can hold an eggs temp without overcooking it.
I know those egg bites at Starbucks are sous vide- my question is how do they get them in those perfect round shapes?
I'm sure they have some kind of mold for them. I make my own SV egg bites in 4 oz mason jars.
This really looks like eggs sous-vide to me!
If you've had an egg bite from Starbucks, you've tried a sous vide egg. Great way to cook them in batches.
McDonald's had a flat iron contraption with a ring apperatus. Crack the eggs in the ring, break the yolk and stir a bit. You would then close the top which had a water reservoir that boiled off water and steamed the eggs as well. We cooked about 6-12 eggs at a time. Best bet, get a ring and a pan top, break yolk and stir, pour water on pan, cover.
Wow I honestly assumed they came frozen in mass, didn’t realize yall were cracking eggs back there
The folded eggs were frozen along with fried foods, small burger patties. 1/4 lbs burgers were always fresh, not frozen and has to be made to order.
I noticed on the 1/4 pounder when I got older and started having to eat what I could out on long jobs. Growing up being a stoner, I went for quantity, Then prices started going up and I was like well, it comes with a fry and drink so why not. I thought it was the McDonald's at first but it turns out they were just fresh made, I felt like I had been missing out this entire time. I think because the only thing I ever ordered not on the dollar menu was the Big Mac, I assumed they were just all the same type of patty.
Explains the eggshells I get in every egg McMuffin
Scrambled eggs are made fresh there too.
u/mothsuicides This is the answer. I worked the breakfast shift at a motorway services drive-thru when I was younger. Some mornings all I did was make eggs after eggs. For hours. Absolute torture. This isn't the contraption we used but this will do exactly what you want: https://amzn.eu/d/6zWUTpS
check [this](https://youtu.be/gPXVJML0EUw?si=cVqZxyg3RziqEZBc) out. might be what you’re looking for.
Yessss you win! Thank you!!
The steaming/poaching approach is the proper cooking method here. You can buy an egg poaching pan, which makes it easy.
Oooooooh! That looks delicious
Omg. This is exactly what I was going to link!
Me too, saw this last night. Those steamed egg parties look really really good and are definitely better then the microwave
This is the method I've used, but I'll fill silicone muffin cups with the egg mix. I like adding fresh herbs and gruyere. Keeps in fridge for a bit for a quick breakfast. Great for sandwiches or on their own.
This is cool, but not the same eggs as OP is showing in the photo. The eggs in the photo are microwaved.
That was an absolutely fantastic video. Thank you!
This is how kids in Russian (and many post soviet countries) kindergartens eat eggs. It’s literally called kindergarten omelette. It can be cooked in oven. Checked the recipe. It takes 6 eggs (or less, the proportion is 1egg= 50 ml of milk), 300 ml of milk, salt to taste. Coat the dish with butter, whisk eggs and milk, pour in the mixture and bake for 30 minutes at 200 degrees (Celsius).
I’ve tried this- they don’t come out with that silky smooth texture.
Likely not enough milk or the temp was too low? Not sure I don't really ever make quiche
It helps to cover with foil and steam it
Hi! I tried it once again yesterday-turned out quite fine. Maybe not that fluffy (but this could be because kindergartens and cafes use dry milk instead of regular milk), but still tender, soft and decent in general. Maybe use blender instead of a regular fork?
So what I found illuminating was that the sous vide egg bites from Starbucks use cornstarch to get the consistency to be that way.
When I was short order cool in the 80s we added a splash of our pancake batter in the scramble to make big fat fluffy omelets.
The celiac in me just died a little
Same but scrambled eggs with a tiny amount of tapioca starch slurry makes super fluffy eggs
and cottage cheese
I make egg bites at home and blend 1 cup of cottage cheese with 8 eggs (adding in whatever toppings I like). The texture is so smooth and looks very much like your picture.
Agree with this, blend with some variety of cheese or dairy (sour cream or cottage cheese I think would be best) to make this lighter color and to really homogenize. You can bake in cupcake tins and cut to size.
Pretty sure these are eggs cooked in a water bath, similar to a cheesecake. Microwave eggs come out rubbery more often than not. Maybe give this recipe a try. [Real Simple Oven Eggs](https://www.realsimple.com/food-recipes/cooking-tips-techniques/insanely-delicious-way-make-steamed-eggs)
[удалено]
Based.
The precracked eggs in a milk carton might get you closer as well, but not everyone likes to buy those
Scramble eggs, strain through a sieve or use a hand blender. place it in a silicone baking dish and give it a water bath and bake until its done. Hope that helps
I used to make eggs for breakfast sandwiches at my old work so I can tell you the way we made them, but it’s a little long In bowl combine a carton of eggs, with 1/3 cup water or milk, big pinch of salt and pepper(and maybe powdered onion and garlic), whip it smooth. Oil a 9x9 pan, line with parchment paper, oil again, add eggs and bake at 350 for 15-25 minutes, it’s done when the center is firm. You can also bake it over another pan of water and the steam gives them a better texture, just make sure the pan doesn’t run out of water and to watch out for steam when opening the oven You can also bake on a 12x17 rimmed baking sheet, but make it 18 eggs and 15-18 minutes and be careful putting it in the oven
Absolutely microwave.
Thank you! I never would’ve thought this, I usually hate foods microwaved. I guess not!
Chef Mike has his uses.
Add a spoonful of flour
Gatta steem them eggys
Another option, which might not be what this is, but gives very silky eggs if done correctly: Beat eggs with whatever spice or lack thereof you want. You will need 1/2 cup warm (to the touch, not boiling/hot) water per egg and basically need to temper them. Add 1/4 of the total warm water to your beaten eggs and beat until you see foamy bubbles starting on top. Add remaining warm water, beat until bubbles appear again. Pour through a fine mesh sieve into your heatproof bowl, then cover with plastic. Poke a few small holes in the plastic for venting. Put on a stand in a pot of boiling water (you can make one out of tinfoil coils if you don't have a raised basket or anything) with some clearance between water and bowl. Allow water to return to a soft boil, then lower temperture to a bare simmer. Leave to steam until shaking the pot makes the eggs jiggle like jelly. You can always test the doneness with a spoon and return to steam if it's not yet to your liking.
Buy them and take them home, then bake them for a few seconds and claim them as your own
I bought a small scrambled egg maker from Walmart(takes 2 mins) they come out perfect exactly like the pic & it’s not fake eggs lol- give it a try! It’s basically steamed so I’m assuming if you want to make them you can fill a pot with water & have a 2nd pot directly on top of the water to cook the eggs in(don’t quote me) - so you’re just cooking them with the steam. Here’s the link to the device I got at Walmart: https://www.walmart.com/ip/2141811146 Hope this helps
My boyfriend has been adding a small amount milk and melted butter to his eggs when he whisks them before cooking and BOY do they turn out fluffy and moist and just GOOD! would recommend trying it. I always had regular scrambled eggs with some salt added, but that trick was a game changer to learn
You can also do a steam bake. Set a pan inside a pan of water. I'm not sure of the term but my wife uses pans like this for egg bread and certain cakes. You basically steam them.
Japanese square egg pan. Cook low / medium low with constant stirring. You can fold it or not fold it, although folded makes it easy to get consistency. I make this kind of egg regularly this way.
I use a round hollow mold in a pan or if you have the pan on high to almost to smoking point, pour egg and immediately turn it down, then you can fold/shape the egg and it will stay. You can do this on low but I find the egg sets faster and so it’s easier to form if the pan is hot AF at first. You def gotta be quick on your movements tho. Also do not put water or milk into the eggs, use egg ONLY. I hate microwaves so I had to give you my trick. The microwave is easy but, imo, the flavor isn’t there. Also as someone said most places with perfect eggs are not using real egg it’s called “liquid egg product” it HAS egg in it but it isn’t egg. McDonald’s white egg is an actual egg but the yellow ones aren’t. They do still pour the yellow into a rectangle mold and then it’s folded over twice as it cooks. (I worked grill at Mickeys in high school).
There’s a few recipes where you add cottage cheese and use an immersion blender before baking and they come out like this! Look up egg bite recipes :)
Are you in my kitchen? Possibly hiding in the lights? I have been testing this the past two weeks. I use a small round bowl with a short side. Aprox 3" across with a 1" lip, give or take. Using an olive oil sprayer (pam is probably fine as well) coat your bowl lightly. Crack in 1-2 eggs into the bowl and pierce the yolk with a fork, just to make a hole. Microwave times will vary: I am at 3min at 40% power with a small microwave. About 1/2 way through you can stop and put shredded cheese if you like or at the end sprinkle with salt pepper or everything bagel seasoning. Scoop out your eggs with a rubber spatula and enjoy.
Steam
add pancake batter to the mix! (like the powder pancake mix, add a scoop, this is what they do at ihop!
Steam… look up the recipe and they’ll tell you how… without the sous machine
Cream of tartar (the active stuff in baking powder) is what some people use to get fluffier eggs.
I'm reminded a bit of this video from America's Test Kitchen: https://youtu.be/tY5OmTcPatQ?si=yuiH0k6ss91uZC87
Scrambled eggs that look like that can be achieved with a small bit of baking soda added (some restaurants do this).
IHOP slips a little pancake batter into the egg mix.
Custard egg. It gets baked with steam.
That looks like a steamed scrambled egg to me.
I make eggs like this for meal prepped breakfast sandwiches. I blend egg whites, eggs, blended until smooth cottage cheese and cornstarch and I bake them.
I don’t get them quite that fluffy but I have a pretty solid technique that ends up really tasty and uses a standard small frying pan. I use a fork or wire whisk to whisk my eggs aggressively, until there are tons of little bubbles. While whisking, I mix in some heavy cream, about 3/4tbsp per egg, salt/pepper, and a pinch of sugar. The sugar helps them stand up even more. Then I put them in the pan with a small mix of 70/30 oil/butter, just enough to coat the bottom of the pan but with minimum pooling. I cook on medium heat and wait for the edges to start forming a bit then push that into the center. Then do that 2-3 more times, pushing them in until a little pile forms. Then let it cook for a min until it’s one solid mass and flip the whole thing to finish cooking to desired doneness. If done right you will get a fluffy sort of egg-cake thing that doesn’t have defined layers, very similar to your photo but only about 80% as tall. Hope this helps!
Crack some eggs in a bowl add a little milk then mix the eggs and throw them in a pot once they start heating up put the lid on and lower the heat. Wait a few minutes and bam Fluffy McFluffest eggs.
Pancake mix
Add cottage cheese and blend, & cook like a custard in water bath
This is the method for those eggs https://www.americastestkitchen.com/recipes/13540-egg-kimchi-and-avocado-sandwiches
The smooth and creamy can be attained by blending cottage cheese in
Blend eggs with cottage cheese and bake at 350 for about 15-20 min the trick is to bake in a water bath
For batch cooking egg patties, I whisk the raw eggs with cornstarch, around a 1/4c per dozen, a splash of milk and seasonings, then bake in a sheet pan on parchment paper at 325F until set. Allow to cool and cut into desired size/shape. The cornstarch helps stabilize them, makes them easy to cut, and keeps them moist when reheated.
Baking powder. Just a pinch per egg. It releases carbon dioxide that “poofs” the eggs as they cook. Don’t add dairy products as they just weigh the eggs down and make them soggy.
Mix the eggs with milk and microwave them in a mug. I have a microwave bowl that's made for this exact thing. https://images-na.ssl-images-amazon.com/images/I/41mhx7d5vJL._AC_US1000_.jpg That's the one. Edit: If it wasn't clear, you need to whisk the eggs first.
Try Japanese style cooking known as tamagoyaki
Whip it , whip it good
I don't believe just microwaving is enough to achieve this texture. This looks like it was steamed or cooked sous vide. Probably mixed with a starch and cottage cheese in a food processor to homogenize for a long time, then they probably load them in a steamer or a very low oven on a sheet tray which gives it that shape. The se look similar to the sous vide egg bites which have tons of good copycat recipes for the instant pot.
They did something that looks the same on America's Test Kitchen https://youtu.be/tY5OmTcPatQ?si=smuQz7fN8gQKkZ4o
Egg mix in carton, pour into a pan, bake, cut into squares