I tried it tonight, and since it sounded so easy, I was suspicious that it wouldn't taste too good. But they were well enjoyed by the hub and four kids. I used a silicone cupcake mold because I couldn't find a muffin tin. Advantages were two: first, even without melted butter, they were super easy to take out. Second, I tried the recipe and then made a second batch but with scrambled eggs. I cracked the egg open in a cup, beat it there, then poured it into the mold. That way it was still one egg per mold for sure. Anyway, the scrambled eggs rose higher so I was glad I used a deeper mold.
Everybody in my family agrees the scrambled tastes better. You get a more (for lack of a better word) wholistic egg taste in every bite, unlike in the recipe where you have a lot of bland egg white, then get a chunk of bland egg yolk.
Lastly, recipe calls for 10-15 min in the oven. Twelve min., plus a bit more for cheese to bubble, will give you hard boiled yolks already.
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I tried it tonight, and since it sounded so easy, I was suspicious that it wouldn't taste too...