Featured Recipe
Breakfast Egg Cheese Muffins
By Kate
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Soft boiled eggs encased in cheesy, sausage-rich muffins. Modified for ingredient swaps and timing shifts to ensure yolks range from runny to creamy. Jumbo muffin tins filled with thick batter hugging the egg center, baked until golden and tender. Practical, tactile cues replace clocks for perfect doneness. Substitutions allow flexibility when certain dairy or meat options are missing. Efficiency tips reduce fuss while preserving that satisfying contrast of tender crumb and molten yolk. Technique notes cover peeling eggs gently after ice bath to keep whites intact, batter folding to avoid toughness, and oven adjustments for consistent color and crumb structure.
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Prep:
50 min
Cook:
25 min
Total:
Serves:
6 large muffins
breakfast
muffins
eggs
cheese
Introduction
Soft boiled eggs tucked into dense, cheesy muffins. Not your average quick bake. It’s a layering of textures and flavors working in concert. Eggs born in simmering water with timing finely tuned to maintain their delicate whites and yolks. When chilled sharply, they peel slick and whole—no ragged edges. Muffin batter thick, folded gently to trap air but not overworked into toughness. Chorizo over sausage for a bold swap; ghee replaces butter for nutty richness. Muffin tin hot, batter rising quickly under high heat. Slice hot to reveal silky yolks or wait for creamy sets—your mood decides yolk doneness. A breakfast that demands attention but rewards with varied mouthfeel and savory hits. Familiar technique, some new angles. No fluff, just what’s needed to get it right every time.
Ingredients
About the ingredients
Eggs cold from fridge maintain temperature consistency during boiling, preventing cracking and overcooking. Buttermilk preferred for a tangy tender crumb; sub vinegar milk if unavailable but expect slight texture differences. Ghee adds nuttiness and browns muffin crust better than butter, also handles heat more stably. Chorizo crumbled in place of breakfast sausage introduces smoky spice, snarls up puddles of fat enhancing moisture. Cheese choice can adjust flavor spectrum—sharp cheddar sharpens, gouda mellows. Chives fresh, chopped fine, for brightness to cut weigh of dairy and meat. Muffin tins must be well greased or lined with silicone to prevent rough removals that mar muffin presentation. Ice bath essential, dramatic temperature drop locks in yolk texture and eases peeling. Key is timing and handling to avoid cracking or tough egg whites.
Method
Technique Tips
Bringing water to simmer, not rolling boil, controls egg jostling and cracking. Lower eggs with spoon slowly, don’t drop. Watch bubbling—not frantic boil. Six minutes cooking time lands tender whites encasing creamy yolk; extend a minute to push for jammy. Ice bath immediate, minimum 25 minutes cold soak kills residual cooking, firms egg for clean peeling. Whisk dry ingredients well ensures even baking powder distribution, prevents lumpy rising. Combine wet ingredients fully before folding into dry prevents streaks of flour and uneven hydration. Batter thick—a sign to fold gently to keep air pockets, avoid rubbery muffins from overmixing. Make wells in batter for eggs by hand, avoid flattening or angry tops. Peel eggs under running cool water to prevent white damage. Muffins bake high for strong oven spring; golden tops and set edges signal doneness. Slice hot for molten yolk; wait several minutes to firm yolk into jammy or nearly hard state. Cooling muffins stabilizes structure for neat removal and handling.
Chef's Notes
- 💡 Use fresh eggs; they'll cook evenly and peel easier. Ice bath critical—pop in after boiling. If shells crack, lower eggs gently into simmering water. Temper the heat. Wait till water simmers, bubbles calm.
- 💡 Batter texture matters. Keep it thick, fluffy. Overmixing leads to tough muffins. Fold in dry ingredients slowly—don't stir like it's a chore. Gently is the key. Watch for pockets of flour. Spoon batter into greased muffin wells.
- 💡 Timing crucial for yolk doneness. Slice muffins when hot for runny yolks. Chill briefly to make peeling eggs neat—run cold water for cleanup. Muffins should puff, golden brown when done. Check them visually.
- 💡 If batter too loose, add a sprinkle more flour. Measure accurately; it changes results. Use silicone liners for easy removal. That way, no muffin disasters happen. Grease muffin tin well to avoid sticking.
- 💡 Chorizo over breakfast sausage. More flavor, moisture. Cook ahead to prevent grease issues. Mix cheese lightly into batter; even melting helps texture. Avoid clumps. Fresh chives brighten it all.
